Also, because the ribeye portion has very little muscle, butchers do not need to trim nearly as much connecting tissue, which means buyers get more meat with their purchase. As such, they are large, heavy cuts with marbled fat that extends throughout the steak. The primary reason that tomahawk steaks are so costly is that they are derived from the ribeye section of a cow. Reverse searing involves cooking the tomahawk steak and bringing it about 10 to 15 degrees close to doneness (135 degrees Fahrenheit for medium-rare) and cranking the grill or stove to sear the steak’s exterior until reaching the doneness level you desire. Tomahawk steaks are traditionally reverse seared, which differs from ribeye steaks that are seared like any other cut of steak. This isn’t a problem for traditional ribeye steaks. However, after reaching high temperatures, the bone will retain much of its heat for longer, which can further cook the surrounding meat beyond your preferred level of doneness. The bone serves as an insulator, which causes the surrounding meat to cook more slowly at first. The bone in a tomahawk steak will affect the cooking process and its tenderness, giving it a more developed taste and tenderer mouthfeel with every bite. To the uninitiated, the presence of a bone may not have much purpose other than aesthetics, but this is far from the truth. Basically, the butcher will have scraped any residual meat from the bone as they would a rack of lamb. Tomahawk steaks are bone-in ribeye steaks, with the bone being “Frenched” to give it a handle-like appearance. Since tomahawks and ribeye steaks are derived from the same ribeye section of the cow, how can you tell them apart? The distinguishing factor of a tomahawk steak is the bone. Since the ribeye portion sits between the 6th and 12th rib on each side, you should expect to get at least two equal cuts per whole cow carcass with slight differences in size and weight with each subsequent cut. The actual size and weight of a tomahawk steak will depend on which ribs the butcher takes from the ribeye section of the cow. Some of the largest tomahawk steaks will measure close to 45 grams! Tomahawk steaks generally measure between 1.5 and 3 inches in thickness and can weigh upwards of 32 ounces. That said, we can reliably estimate the size and weight of a tomahawk steak whenever we pay our butcher a visit. Tomahawk Steak Size and WeightĮach and every tomahawk steak is unique in size since every cow does not grow the same way. Depending on how your butcher prepares the meat, you can get as many as 14 tomahawk steaks per cow, though some butchers that sell whole cow carcasses tend to provide between eight and ten tomahawk steaks, leaving the rest for ribeye steaks. In each cow, there are 14 ribs in the ribeye portion of a cow. In other words, a tomahawk steak is just a fancy bone-in ribeye steak. It has only been trimmed to include the eye, the cap, and the complexus muscle of the ribeye. Tomahawk steaks are prepared in such a way that the bone clings to the meat. In fact, both steak cuts originate from the same part of the cow-namely, the rib. While a tomahawk steak, which also goes by the name cowboy steak, is easily distinguishable by its unique shape, it is actually not much different from a regular ribeye steak. In the following sections, I will discuss what a tomahawk steak actually is, its size and weight, how it compares to traditional ribeye steaks, and why it is so highly valued. If you’d like to learn more about tomahawk steaks, I invite you to continue reading. Tomahawk steaks will generally weigh around 24 and 45 ounces (850 and 1,276 grams). As such, it will generally measure 1.5 inches in thickness, though some tomahawk steak cuts can be as thick as 3 inches. So, what are the measurements of a tomahawk steak?Ī tomahawk steak is cut according to the size of the rib bone. When it comes to steaks, there’s no such thing as “too big.” And when it comes to steak cuts, there are very few that are more famous than the classic tomahawk steak.
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