What is Tomahawk steak called in Mexico?

In Mexico, Tomahawk steak is known as Rib eye con hueso.

What is Tomahawk steak called in Argentina?

In Argentina, Tomahawk steak is known as Ojo de bife con hueso.

What is Tomahawk steak called in France?

In France, Tomahawk steak is known as Côte de bœuf Tomahawk.

What is Tomahawk steak called in Spain?

In Spain, Tomahawk steak is known as Chuletón de lomo alto.

What is Tomahawk steak called in Portugal?

In Portugal, Tomahawk steak is known as Tomahawk.

What is Tomahawk steak called in Brazil?

In Brazil, Tomahawk steak is known as Filé de costela com osso.

What is Tomahawk steak called in Italy?

In Italy, Tomahawk steak is known as Bistecca tomahawk.

What is Tomahawk steak called in Germany?

In Germany, Tomahawk steak is known as Tomahawk-Steak.

What part of the beef does Tomahawk steak come from?

Tomahawk steak comes from the Rib section of the beef.

Tomahawk steak

Beef · Rib

GrillSmoke

Also called

🇲🇽Rib eye con hueso🇦🇷Ojo de bife con hueso🇫🇷Côte de bœuf Tomahawk🇪🇸Chuletón de lomo alto🇵🇹Tomahawk🇧🇷Filé de costela com osso🇮🇹Bistecca tomahawk🇩🇪Tomahawk-Steak🇺🇸Ribeye↗🇺🇸Prime rib↗🇪🇸Chuletón↗

The tomahawk is a bone-in ribeye cut from the rib primal with the full rib bone left intact and French-trimmed, typically extending 30-45 cm and weighing between 900g and 1.5kg. The long exposed bone gives the cut its axe-like silhouette and contributes subtle flavor during cooking. It shares its meat with the ribeye but is distinguished by the dramatic full-length bone, making it a showpiece cut for grilling and sharing.

Names by country

Country	Name	Notes
🇺🇸United States	Tomahawk steakprimary
🇬🇧United Kingdom	Tomahawk steak	Also referred to as Côte de Boeuf in the UK, though strictly the Côte de Boeuf has a shorter bone; most UK butchers label it Tomahawk to distinguish the full long-bone cut
🇲🇽Mexico	Rib eye con hueso	Also sold simply as Tomahawk in premium carnicerías
🇦🇷Argentina	Ojo de bife con hueso	Argentina's standard ribeye is the ojo de bife; the tomahawk is the same cut with the full rib bone intact. Bife ancho con hueso is also used.
🇫🇷France	Côte de bœuf Tomahawk	French butchers distinguish the côte de bœuf (short bone) from the Tomahawk (full-length bone); the compound term is the standard French commercial label
🇪🇸Spain	Chuletón de lomo alto	The traditional Spanish equivalent; often sold as Chuletón Tomahawk in specialty carnicerías to distinguish the long-bone presentation
🇵🇹Portugal	Tomahawk	No widely established traditional Portuguese name for this long-bone presentation; the general rib cut is the entrecosto de vaca
🇧🇷Brazil	Filé de costela com osso	Brazil's commercial label for this cut; the ribeye muscle is called filé de costela, with com osso specifying the bone-in tomahawk presentation
🇮🇹Italy	Bistecca tomahawk
🇩🇪Germany	Tomahawk-Steak