Tomahawk Steak

Rib roasts and ribeye steaks are some of the most desirable cuts of the whole animal. They are cut from the rib primal and are known for their rich flavor and soft texture. You can find rib roasts and ribeye steaks in any butcher shop or grocery store. Rib roasts contain a variety of muscles including the longissimus dorsi ("eye" of the ribeye), the complexes, the spinalis dorsi (ribeye "cap"), the multifidus dorsi, and the longissimus costarum (the "lip" of the ribeye). Rib roasts and ribeye steaks can be prepared many different ways. A Tomahawk Steak features bones that have been frenched, or cleaned of intercostal meat and cartilage so that they are exposed. When cutting tomahawks the ribs are not cut with the removal of the plate. This results in a very long and impressive rib bone. Tomahawks are portioned between the ribs giving each steak a full uniformed rib and resulting in very large cuts.