{"id":10294,"date":"2023-01-21T10:19:19","date_gmt":"2023-01-21T10:19:19","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=10294"},"modified":"2023-06-29T11:30:54","modified_gmt":"2023-06-29T11:30:54","slug":"what-is-a-tomahawk-steak","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/what-is-a-tomahawk-steak\/","title":{"rendered":"What is a Tomahawk Steak? Is It Worth the Hype?"},"content":{"rendered":"\n

The tomahawk steak is a premium meat both in flavor and price. This delicious subprimal cut is taken from the rib cage of a steer and is known for its unique appearance, tenderness, and flavorful mouthfeel. If you’re a steak lover, you’ll especially love this supple piece of beef<\/a>.<\/p>\n\n\n\n

I have prepared this meat cut for several years, and I can tell you that a perfectly cooked tomahawk is always a showstopper at barbecue parties. So, if you’re looking to learn more about this tasty cut, you’ve come to the right chef. Today, I\u2019ll answer your question \u2018what is a tomahawk steak?\u2019 and show you my preferred cooking methods. So, without further ado, let’s get started. <\/p>\n\n\n

\"What<\/figure>\n\n\n

What Exactly is a Tomahawk Steak?<\/h2>\n\n\n\n

So, what is a tomahawk steak? Tomahawk steak is a cut of rib meat that has the rib bone left intact<\/strong>. This protruding bone on a tomahawk cut resembles the handle of a tomahawk. Hence the name of this juicy piece of meat.<\/p>\n\n\n\n

Moreover, butchers trim the tomahawk to expose the bone even more for a unique and delicious looking cut. This trimming technique is known as the “French trim<\/u><\/a>.” <\/p>\n\n\n\n

Tomahawks contain three muscles located outside the rib cage of the cow<\/strong>. The longissimus dorsi<\/strong>, the spinalis dorsi<\/strong>, and the complexus<\/strong> muscle. Because these muscles are not exercised as frequently as other muscles, they are supple and delicate.<\/p>\n\n\n\n

The longissimus dorsi is the meatiest part of the rib primal<\/strong> and contains most of the fat marbling. The second muscle, the spinalis dorsi, also known as the rib crown, is the ribeye cap of the meat cut<\/strong>. The longissimus dorsi and the rib crown are separated by a fat cap that is located above the eye of the rib primal. The third muscle is the complexus, and it’s the smallest of the three<\/strong>.<\/p>\n\n\n\n

These tender muscles give this impressive steak a deep flavor that melts in your mouth when you cook it properly.<\/p>\n\n\n\n

Tomahawk steaks are generally large. The bone is around seven inches long, and most are roughly two inches thick. So, this meat cut is perfect if you want your guests to eat to their hearts’ content.<\/p>\n\n\n\n

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