To put this into perspective, a serving size of steak is around 3 ounces. So the average Tomahawk minus the bone provides around 2 to 3 pounds of beef. But that’s including the weight of the bone which can weigh around a pound. There are 16 ounces in a pound, so a Tomahawk Steak is usually between 48 to 64 ounces total. They typically weigh about 3 to 4 pounds, which is a very large portion of steak. Tomahawk Steaks are usually between 1 to 2 inches thick and at least a foot long with the 5 inch bone. This is another reason why they’re typically cost a lot more than other cuts of beef. Tomahawk Steaks Are Large & Heavyīeef is priced by weight, and Tomahawk Steaks are heavy. A lot of preparation time is the second reason why Tomahawk Steak is so expensive. The longer the bone the more time it takes to thoroughly clean. So all that time French trimming the meat isn’t just about looks, it’s also about creating a rich and flavorful steak. The longer the bone the more potential flavor can be transferred into the meat. And less expensive.īone-In Steak tastes different than a steak with no bone because bones release lots of flavor when cooked properly. Although the Cowboy Steak is a Ribeye with a shorter bone than the Tomahawk which makes it less dramatic to look at. Some people also refer to it as a “Cote De Boeuf” or a “Cowboy Steak”. Once a Ribeye is “Frenched”, it becomes a Tomahawk Steak. This takes time and skill which adds to the cost of the steak. This means the meat on the bone is cut and scraped off leaving about 5 inches of clean bone.įrench trimming the meat makes the bone look like a handle and the steak look like an axe head. 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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