CarneAtlas

Bistecca alla fiorentinavsPorterhouse

beef · Close equivalent

These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.

Same anatomical cut from the loin (T-bone with the larger tenderloin side); fiorentina is distinguished by minimum thickness (4–6cm), breed specification (often Chianina), and a no-marinade rare-grilled preparation.

Bistecca alla fiorentina
Beef · Loin

Tuscany's signature steak — a thick T-bone or porterhouse, traditionally from Chianina cattle, cut at minimum 4 centimetres thick and often 6–8. Grilled rare to very rare over hot …

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
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Porterhouse
Beef · Loin

The porterhouse is cut from the rear of the short loin and is essentially a larger T-bone with a significantly bigger tenderloin section. It is considered by many to be the…

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Full details →

Names by country

CountryBistecca alla fiorentinaPorterhouse
🇺🇸United StatesFlorentine steakPorterhouse
🇬🇧United KingdomFlorentine steakPorterhouse
🇫🇷FranceBistecca alla fiorentinaPorterhouse
🇪🇸SpainChuletón a la florentina—
🇦🇷ArgentinaBife a la florentinaPorterhouse
🇲🇽MexicoBistec a la florentinaPorterhouse
🇵🇹PortugalBife à florentina—
🇧🇷BrazilBistecca alla fiorentinaPorterhouse