Tomahawk Steak – Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Tomahawk
Tomahawk Steak – Known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Enquiry form
Related products
Angus Sirloin Steak
Angus Sirloin Steak - Cut from the striploin, the meat is lightly marbled with a thin strip of fat left on to prevent the meat from drying out during cooking.
T Bone
T - Bone - Crosscut from the forward section of the short loin on a steer's middle back.
T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
Shin [Bone In]
Shin Bone In - Cut prepared from the lower part of either the front or rear leg.
Mid Ribs
Mid Ribs - Taken from the forequarter after the brisket is removed which are made up of the rib bone and layers of rib meat and fat.
Short ribs comprise the rib bone, intercostal meat and a layer of rib meat and fat.
Ribeye Steak [Bone In]
Ribeye Steak Bone In - Situated under the front section of the backbone and used primarily for support
Reviews
There are no reviews yet.