The tomahawk is a highly marbled, beautifully soft and tasty steak that is predominantly derived from the longissimus dorsi (Latin for ″longest one″) dorsi, or loin, of the steer. This is made up of two muscles that run down both sides of the spine of the steer, which are located outside of the rib cage.
What part of the cow is a tomahawk steak?
In order to cut off the tomahawk, the beef rib is used – the same primal part as any other ribeye. There are 6-12 rib primals on the rib primal, and the steak is exceptionally thick (at least 2 inches thick). This cut will include the longissimus dorsi (eye of ribeye), spinalis (ribeye cap), and complexus (the back of the ribeye).
What is a tomahawk rib primal?
Approximately 6th to 12th ribs are included in this primal portion of the beef. There are three key muscles present in a Tomahawk/ribeye steak: the oblique, the ribeye, and the flank. The Longissimus Dorsi (ribeye eye), the Spinalis Dorsi (ribeye cap), and the Complexus are the three muscles involved in ribeye preparation.
Why buy Tomahawk meat from an online meat market?
The convenience of your own home allows you to sit back, relax, and browse the numerous temptations available from a range of online retailers before selecting the one that best suits your needs. On the day of your grilling session, your order will be delivered directly to your home. The finest things in life are easy, and online meat markets are undoubtedly one of them.
What is a cowboy steak?
A cowboy steak is simply a bone-in ribeye steak that may or may not have a frenched bone in the middle of the steak. If the bone is frenched, the steak is less than 5 feet in length; if the bone is longer than 5 feet, the steak is a cowboy steak. In what part of the beef primal does the Tomahawk originate from?