Bone-in ribeye
Bone-in ribeye is called Tomahawk in Brazil; Bife ancho in Argentina; and Tomahawk / rib eye con hueso in Mexico.
Ribeye with the rib bone left on. A long frenched bone makes it a tomahawk. Ribs 6–12. Marbled, tender, expensive: ribeyes and prime rib.
Some names on this page are still being checked against published sources.
Bone-in ribeye around the world
| Where | What butchers call it |
|---|---|
| United States | Bone-in rib steakAlso sold as bone-in ribeye; with the rib bone frenched, it's a cowboy steak. |
| Mexico | Tomahawk / rib eye con hueso |
| Central America | No common local name recorded |
| Colombia | No common local name recorded |
| Venezuela | No common local name recorded |
| Brazil | Tomahawk |
| Argentina | Bife anchoUsually means the rib steak with bone |
| Uruguay | Bife ancho con hueso |
| Chile | Lomo vetado con hueso |
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