Cuts of meat and their names varied so much from place to place in Italy a century ago that Pellegrino Artusi introduces Bistecca alla Fiorentina in his classic book La Scienza in Cucina with:
"Our word bistecca comes from the English steak, which means beef, it is simply a slice of meat a finger thick and thick, with its bone, cut from the arm of a heifer. the Florentine cattlemen call both newborns and animals up to two years old, the latter could speak, many would tell you that they are no longer girls, having their husbands and perhaps a few children. "This dish, excellent because it is healthy, refreshing and tasty, has not yet spread throughout Italy, perhaps because in many provinces the butchers work almost exclusively with old and sinking animals. In this case, they use the fillet, which is the most attractive cut, and mistakenly call a round of fillet grilled over the coals a steak. "As a cut, Bistecca alla Fiorentina is now well-known throughout Italy. A normal-sized Bistecca alla Fiorentina of the kind you might find in an Italian supermarket, next to the coals and steaming at the table. Those in the English-speaking world would consider it a T-Bone or Porterhouse steak.
"Our word bistecca comes from the English steak, which means beef, it is simply a slice of meat a finger thick and thick, with its bone, cut from the arm of a heifer. the Florentine cattlemen call both newborns and animals up to two years old, the latter could speak, many would tell you that they are no longer girls, having their husbands and perhaps a few children. "This dish, excellent because it is healthy, refreshing and tasty, has not yet spread throughout Italy, perhaps because in many provinces the butchers work almost exclusively with old and sinking animals. In this case, they use the fillet, which is the most attractive cut, and mistakenly call a round of fillet grilled over the coals a steak. "As a cut, Bistecca alla Fiorentina is now well-known throughout Italy. A normal-sized Bistecca alla Fiorentina of the kind you might find in an Italian supermarket, next to the coals and steaming at the table. Those in the English-speaking world would consider it a T-Bone or Porterhouse steak.
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