Know Your Meat Cuts – Tomahawk Steak?
The tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. It is also the main muscle used in T-bone and Porterhouse steaks.
The tomahawk steak is an incredibly tender steak with buttery, rich flavour. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the rib primal.
It's basically a bone-in-ribeye steak that comes from between the sixth and twelfth rib of the cow. It's butchered leaving at least 5 inches (13 centimetres) of the rib bone attached. The bone itself can be up to 20 inches (0.5 meters) long but often is cut to less than 10 inches (0.25 meters). The long rib bone looks like a hatchet — or a Native American tomahawk — which is how it got its name.
A Tomahawk Steak is essentially a bone-in ribeye that's been "frenched."
Frenching is the process of cutting away fat and meat from the bone (mainly for aesthetic reasons). In the case of a Tomahawk steak, the meat and fat are cut away from the long short rib bone with the ribeye still attached.
What part of the cow is tomahawk steak?
A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus (Latin for “longest one”) dorsi, or loin, of the steer. This consists of two muscles outside of the steer's rib cage that run along both sides of the spine.
After dining, don't forget to save the bone. You can use it in soups or to make beef broth for future meals.
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