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.
These steaks are making the rounds with chefs and high-end restaurants because, well, they look different. Their unique shape commands attention. And it’s because of this attention that the tomahawk has become a trendy cut of cow.
If you are seeking the finest Ribeye steak available, you’re going to love The Tomahawk. Pick a couple up via the link below, you will not regret it!
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