The tomahawk steak is the ultimate showstopper. With its incredibly thick cut and long, handle-like bone, it’s one of the most impressive beef cuts you can put on a grill. But beyond its dramatic look, have you ever wondered, where does tomahawk steak come from?
The simple answer is: a tomahawk steak is a bone-in ribeye with the entire rib bone left intact. This guide will break down the exact tomahawk steak location on the cow, what makes this tomahawk beef cut special, and why it’s prized by steak lovers everywhere.
The Tomahawk Steak Location on a Cow
The tomahawk steak part of cow is the rib primal. This is the area along the upper back of the animal, running from the sixth to the twelfth rib, right between the shoulder (chuck) and the loin sections. This location is key to its flavor and tenderness. The muscles in the rib section are not heavily used, which allows for the development of incredible marbling and a tender texture.
This is a different section from other famous beef cuts; for example, if you want to know where does brisket come from, that’s a cut from the lower chest of the animal.
What is a Tomahawk Steak, Really: Ribeye 101
At its heart, the meat on a tomahawk is a classic ribeye steak. This means it’s composed of two main muscles that make it one of the most delicious tomahawk steak cuts available:
- The Eye (Longissimus Dorsi): This is the large, tender, central part of the steak. It’s the primary muscle and is known for its fine grain and juicy texture.
- The Ribeye Cap (Spinalis Dorsi): This is the smaller, crescent-shaped muscle that wraps around the top part of the eye. The ribeye cap is universally considered by chefs to be the most flavorful and decadent part of the steak due to its extreme marbling.
The combination of the tender eye of the ribeye and the rich cap is what gives this tomahawk steak cut of meat its perfect balance.
What Makes it a “Tomahawk”? The Bone.
The difference between rib steak and ribeye (a tomahawk is a type of rib steak) is the bone. What makes this cut a “Tomahawk” specifically is the impressive long bone left attached.
Butchers create this tomahawk beef cut by leaving the entire beef rib bone intact, extending at least five inches from the eye of the meat. The bone is then “Frenched,” a culinary term meaning the meat and fat have been trimmed away from the bone to create a clean “handle.” This dramatic presentation is the sole reason for its name and fame.
Tomahawk Steak vs. Cowboy Steak
You may also see a Cowboy Steak on a menu. This is also a thick, bone-in ribeye, but it has a much shorter, partially frenched bone. Think of it as a tomahawk with a much smaller handle.
Conclusion of Where Does a Tomahawk Steak Come From
So, where does tomahawk steak come from? It’s a bone-in ribeye from the prized fore rib section of the cow, specially butchered to create a visually stunning presentation. While its long bone is for looks, the meat itself is a world-class ribeye, full of flavor and tenderness. Many famous tomahawk steak cuts are defined by the bones they include, similar to how the bone defines the steaks in the porterhouse vs t-bone debate.
Now that you know the tomahawk steak location, you can appreciate this magnificent steak even more.
FAQs
What is a tomahawk steak?
A tomahawk steak is a thick-cut, bone-in ribeye. Its defining feature is the long rib bone that is left attached and “frenched” (cleaned of meat), making it resemble a tomahawk axe.
What does tomahawk steak taste like?
It tastes exactly like a high-quality ribeye steak: incredibly rich, beefy, and buttery, thanks to its extensive marbling. The meat is very tender and juicy.
How long to cook a tomahawk steak on the grill?
Because it’s so thick, a tomahawk requires careful cooking. A popular method is the reverse sear. Total time can be 60-90 minutes, but you must cook to an internal temperature. There’s a big grilling vs broiling debate, but both methods work if you monitor the temperature.
How much is a tomahawk steak?
Tomahawk steaks are very expensive. Due to the extra labor in butchering and the large amount of bone, you are paying a premium price per pound, often significantly more than a boneless ribeye of the same weight.
Where to buy tomahawk steak?
You can typically find this special tomahawk steak cut of meat at high-end, specialty butcher shops or online meat purveyors. They are rarely found in standard grocery stores.