The Tomahawk Steak is essentially a ribeye steak cut explicitly with at least five inches of rib bone left intact. The extra -long French -trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle. The Tomahawk Steak is an incredibly tender steak with a rich, buttery flavour. This section of the animal naturally collects more intramuscular fat, creating beautiful white lines of fat with fantastic marbling unique to the primal cut.
