Tomahawk steaks are known for their intramuscular fat. This is because they are cooked slower than their counterparts. They have a robust meat flavor and a buttery texture. Tomahawk steaks are known for their decadent juicy texture. In terms of thickness, Tomahawk steaks are usually 1 1/4-1 1/2-inches in thickness. However, 40 or 48-ounce Tomahawk steaks are the most common. Tomahawk steaks can weigh between 2-3 pounds. Angus Tomahawk steaks have large amounts of marbling, which means a big, bold flavor. Moreover, tomahawk steak can also come from Angus beef, the world’s most famous cattle. This region is known as the longissimus dorsi. Tomahawk steak can also be cut from a wagyu steer, including the package, kuroge, and mukake cows. They are cut from the center area or eye, which stretches between the sixth and twelfth rib. Tomahawks are usually carved from the rib portion of the animal. However, it can also be called cowboy steal, bone-in rib steak, or rib steak. For example, tomahawk steaks can also be labeled cote de boeuf, tomahawk chop, or bone-in ribeye.

Tomahawk steaks can be labeled as many names. Specifically, the tomahawk’s bone resembles a North American Tomahawk axe. The bone looks like the handle of the axe, which is where it gets its name from. Frenched means the bone has been cleaned of any debris. The bone is Frenched and at least 5-inches in length. Even though it is a little expensive, it is one of the world’s best steak cuts.Ī Tomahawk steak is a ribeye steak with an extended portion of the rib bone intact. Eating a tomahawk steak is truly an experience.