These cuts are closely equivalent — the same or nearly identical cut across different butchery traditions.
The tomahawk is a ribeye with the full rib bone left intact; the meat is identical
| Country | Ribeye | Tomahawk steak |
|---|---|---|
| 🇺🇸United States | Ribeye | Tomahawk steak |
| 🇬🇧United Kingdom | Scotch fillet | Tomahawk steak |
| 🇫🇷France | Entrecôte | Côte de bœuf Tomahawk |
| 🇪🇸Spain | Entrecot | Chuletón de lomo alto |
| 🇦🇷Argentina | Ojo de bife | Ojo de bife con hueso |
| 🇲🇽Mexico | Ribeye | Rib eye con hueso |
| 🇵🇹Portugal | — | Tomahawk |
| 🇧🇷Brazil | Entrecôte | Filé de costela com osso |
| 🇮🇹Italy | Entrecôte | Bistecca tomahawk |
| 🇩🇪Germany | Rib-Eye | Tomahawk-Steak |
Source this cut
Equipment
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