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Wagyu tomahawk steak1/23/2024 It becomes a Tomahawk when it’s French trimmed. Tomahawk Steak Takes Time To ButcherĪ Tomahawk Steak is essentially the same as a Bone-In Ribeye. Generally, the more tender, juicy and marbled a cut of steak, the more costly it will be. Rib meat is not as muscular as other parts of the cow which makes a savory, juicy and very tender steak. Marbling equals tenderness and lots of flavor. This are of the cow doesn’t get much exercise during its life so it stays very soft and tender. Tomahawk Steaks are basically just a big Bone-In Ribeye steak with an extra long bone “French”trimmed to look like a handle.īeef cut from the rib area of a cow is super tender because of all the marbled fat spread throughout the meat. The main reason Tomahawk Steak is so expensive is that it’s cut from the forequarter rib section of the cow which is where Ribeye steaks come from. And Tomahawk Steaks are a Prime cut of beef that’s tender, juicy, flavorful and large. Right now beef is an overall very expensive meat to buy no matter the cut. Tomahawk Steaks are so expensive because they’re one of the best cuts of beef money can buy. When properly cooked, the meats intramuscular fat combines with elements released from the large bone to give a Tomahawk Steak its sweet, rich flavor with a buttery, melt-in-your-mouth texture. Since these muscles aren’t used by the cow very often, they stay soft and tender. It’s also the main muscle used in other Prime cuts of beef like the T-bone and Porterhouse steaks. The area consists of two muscles outside of the steer’s rib cage which run along both sides of the spine. Tomahawk Steaks are primarily cut from the longissimus (Latin for “longest one”) dorsi, or loin, of the cow. Its typically prepared very simply with a generous amount of salt and some pepper. Tomahawk Steak is highly marbled, extremely tender and very flavorful meat. The large rib bone gives the steak its fantastic signature flavor and unique look. This extra bit of work also adds to the steaks cost. It’s the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the steak bone and fat until it looks like a handle. It can also be referred to as a “tomahawk chop,” “bone-in ribeye,” and “cote du boeuf.” Its extra-long, french trimmed bone makes the steak appear like a Native American Tomahawk Axe which is what the steak is named after. The tomahawk steak is essentially a Ribeye beef steak cut with at least five inches of rib bone left intact. Tomahawk Steak is so expensive because it’s a very high quality, tender, juicy and large cut of Prime beef taken from the rib section of the cow.
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