Bistecca alla fiorentina is the traditional name in Italy. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
A thinner fiorentina from the front of the short loin can be cut from the T-bone area; the porterhouse-style cut is the more traditional fiorentina.
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