Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.
This particular cut of steak is also referred to as the “cowboy steak” or a “bone-in ribeye”. The butcher or meat packer takes a cut of ribeye and leaves the rib bone in to a length of about 20 inches, which is where the navel begins. Then they “french” the bone, which is essentially removing the excess meat and exposing the bone.
Rib Steak comes from the rib primal section of the carcass and has a good amount of fat. The cut is mainly composed of the Longissimus Dorsi muscle, which is also the main muscle of New York, Porterhouse and T-Bone steaks.
- CUT TO ORDER.
- ALL ORDERS WILL NEED TO BE CONFIRMED BEFORE FULFILLED. I WILL BE IN CONTACT.