These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
Same muscle (longissimus dorsi), both bone-in single-portion steaks. Tomahawk leaves the long French-trimmed rib bone; chuletón comes from older aged ex-dairy cows with the Basque salt-and-coal preparation.
| Country | Chuletón | Tomahawk steak |
|---|---|---|
| 🇺🇸United States | Chuletón | Tomahawk steak |
| 🇬🇧United Kingdom | Chuletón | Tomahawk steak |
| 🇫🇷France | — | Côte de bœuf Tomahawk |
| 🇪🇸Spain | Chuletón | Chuletón de lomo alto |
| 🇦🇷Argentina | Chuletón | Ojo de bife con hueso |
| 🇲🇽Mexico | Chuletón | Rib eye con hueso |
| 🇵🇹Portugal | Chuletón | Tomahawk |
| 🇧🇷Brazil | Chuletón | Filé de costela com osso |
| 🇮🇹Italy | — | Bistecca tomahawk |
| 🇩🇪Germany | — | Tomahawk-Steak |
Source this cut
Equipment
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