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.
Where is the tomahawk steak on the menu?
Traditionally, the Tomahawk Steak is a Rib Steak that is sliced from the Fore-rib and has the entire rib bone left intact. As a result, it will be towards the front of the line. According to the information I discovered online, it appears to be spectacular, but it is quite pricey and not widely available.
What is a tomahawk cut of meat?
‘A tomahawk steak is a cut of beef ribeye that contains at least five inches of additional rib bone for display purposes,″ explains Wikipedia. The ‘tomahawk’ cut gets its name because the steak with the long bone looks like a single-handed axe.
What is the difference between ribeye and tomahawk steak?
The rib eye, also known as the ribeye steak, is a kind of beef steak that comes from the rib portion. The rib part of beef is divided into six sections: six, seven, eight, and twelve. The rib part of the steer is where the Tomahawk is derived from. Essentially, a tomahawk steak is a ribeye steak that has the bone still connected to the middle of it.
Does tomahawk steak have a fat cap?
In order to guarantee that the tomahawk steak is attractive and ready to serve, the majority of the fat on the outside is removed. A fat cap is not there, but the incredible marbling assures that one does not require one!