What Part Of The Cow Is Tomahawk Steak?

What Part Of The Cow Is Tomahawk Steak

What Part Of The Cow Is Tomahawk Steak?

If you’re looking for an impressive steak to serve at your next dinner, look no further than the tomahawk steak!  

The tomahawk steak large piece of meat that is usually grilled or seared and served with a bone attached to it. The meat is incredibly tender and juicy, making it a favorite among steak lovers.

In this blog post, we will discuss what part of the cow the tomahawk steak comes from and why it is popular. 

What Part Of The Cow Is Tomahawk Steak?

What Part Of The Cow Is Tomahawk Steak?

The tomahawk steak is cut from the rib section of the cow, specifically the ribeye. This region’s meat is well recognized for being tender and delicious, making it a frequent selection for steaks. The long bone in the tomahawk steak gives it its unique shape and name. 

Want to learn more about tomahawk steak? Keep reading to find out!

Where Does Tomahawk Steak Name Originate?

The tomahawk steak gets its name because of the long bone that is still attached to it, which resembles a Native American tomahawk axe. This unique cut has become increasingly popular in recent years and can now be found at many high-end steakhouses. 

Known for its dramatic look, especially when cooked rare or medium-rare, the tomahawk steak is a show-stopper. When ordering this cut at a restaurant, you can expect to pay a premium price due to its dramatic presentation. 

On the other hand, you can easily make this steak at home without breaking the bank. At the supermarket, simply ask your butcher when buying to remove the bone for you and then cook the steak as you normally would. 

What Cut Is A Tomahawk Steak?

What Cut Is A Tomahawk Steak?

The tomahawk steak is essentially a ribeye with the bone still attached. The bone forms the ‘handle’ of the steak which gives it the signature look which resembles a tomahawk axe.

Given that a tomahawk is pretty much a ribeye, you can expect the both to taste the same and have the same texture. 

Is Tomahawk The Same As T-Bone?

Tomahawk steak is not the same as a T-bone steak. A tomahawk steak is a cut from the beef rib primal which is essentially a ribeye with the bone left in. T-bone steak, on the other hand, is cut from the short loin of the cow and has a “T” shaped bone.

As they both have bone in, you can expect an extra flavorful steak getting a tomahawk or T-Bone steak. While both are equally delicious, they are different cuts of meat and you should not be confused.

Additionally, it usually needs resting after cooking for at least 10 minutes before serving due to the thickness of the meat. This helps the meat the heat from the bone to allow the meat to have a fair distribution of the juices to make it more flavorful.

How Many Tomahawk Steaks From A Cow?

How Many Tomahawk Steaks From A Cow?

The Tomahawk Steak is cut from the rib section of the animal, particularly in the rib primal section. This could include meat from the sixth through twelfth ribs which is a total of seven ribs at all. This makes up for how many tomahawk steaks can be from a cow.

With that said, some butchers only consider the part 10 inches above towards the chuck end a tomahawk while referring to the shorter ribs cowboy steak.

Why Is A Tomahawk Steak Expensive?

The tomahawk steak can quite get expensive, especially in restaurants because of how it is presented when served. 

Another factor that makes tomahawk steak pricey is the tenderness and rich flavor it has because of the marbling in the meat.

The marbling gives the steak an extra layer of richness, which can be tasted even if you cut into the steak very thinly. The marbling also helps to keep the steak moist during cooking. Tomahawk steaks are usually dry-aged for a period, which also contributes to the high price tag. 

Other factors contributing to the price of a tomahawk steak:

  • The meats are usually big and heavy.
  • Compared to a regular steak, tomahawk steaks are marketed as a luxurious type of dish.
  • The butchering method is a little more complicated than other steak cuts.
  • Inexperienced butchers tend to make mistakes when cutting the tomahawk steak, which causes some of the meat to go to waste. 

All of these factors contribute to the high price tag of a tomahawk steak. But despite the cost, tomahawk steak is still a popular dish that is enjoyed by many people.

What Is The Ideal Serving Of A Tomahawk Steak?

What Is The Ideal Serving Of A Tomahawk Steak?

Tomahawk steak are usually big cuts of meat. It’s usually shared between 2-6 people depending on whether or not you’re planning to serve it as a main or a side.

The amount of people you want to feed determines the best serving size for a tomahawk steak. If you’re feeding a family of four, for example, two tomahawk steaks will suffice. However, if you’re feeding a crowd of people, three or more tomahawk steaks are required.

Want To Cook The Best Tasting Tomahawk Steak?

Want To Cook The Best Tasting Tomahawk Steak?

One great way to cook tomahawks is using the reverse sear technique. You start off low and slow at 107°C (approximately 225°F) to get the internal temperature up to your preferred doneness and give it a good sear after that.

The beauty of the Z Grill BBQ is that you can do all of that on the same grill without breaking a sweat. 

Unlike other grills, the Z Grill is wood-fueled BBQ which gives whatever you’re cooking a wood-fired flavour that you simply can’t get when cooking over the stove or in an oven. 

If you’re looking for a barbecue that is easy to use and doesn’t compromise on flavour, then you might want to consider checking out a Z Grill.
If you want to learn more about our Z Grill BBQs, don’t hesitate to give us a call or chat with us.

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