CarneAtlas

ChuletónvsRibeye

beef · Close equivalent

Same anatomical area (longissimus dorsi); chuletón is bone-in, thicker, and from older animals than typical ribeye.

Translation takeaway

These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.

Open ChuletónOpen RibeyeSee substitutes
Raw Chuletón — Beef Rib cut
Chuletón
Beef · Rib

Spain's signature steak — a thick bone-in rib steak, traditionally from old dairy cows (vaca vieja or buey) that have been retired from milking and finished on grass for several…

Buy Bone-in tomahawk ribeye →

Bone-in tomahawk ribeye — the US cut closest to chuletón

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Raw Ribeye — Beef Rib cut
Ribeye
Beef · Rib

Cut from ribs 6 through 12, the ribeye is renowned for its exceptional marbling and tenderness. The intramuscular fat melts during cooking, basting the meat from within and…

Buy Ribeye →

Grumpy Butcher ribeye steaks (4 pack)

TenderloinRoundBottom SirloinRibPlateChuckShort LoinBrisketFlankSirloinShankShank
Keep Chuletón and Ribeye together in your notebook.

Names by country

CountryChuletónRibeye
🇺🇸United StatesChuletónRibeye
🇬🇧United KingdomChuletónScotch fillet
🇫🇷France—Entrecôte
🇪🇸SpainChuletónEntrecot
🇦🇷ArgentinaChuletónOjo de bife
🇲🇽MexicoChuletónRibeye
🇵🇹PortugalChuletón—
🇧🇷BrazilChuletónEntrecôte
🇮🇹Italy—Entrecôte
🇩🇪Germany—Rib-Eye

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