Tomahawk Steak POUND:1LB where the tenderloin and top

where the tenderloin and top loin meet

This is the best cut of beef for slow cooking or braising as it is so tender that it shreds apart and melts in your mouth

short ribs can be a little fatty

It is a portion of the very popular T-bone or porterhouse

The flat iron steak is cut from the shoulder (chuck)

Tomahawk Steak POUND:1LB where the tenderloin and topThe Tomahawk Steak is essentially a ribeye steak cut explicitly with at least five inches of rib bone left intact. The extra long French trimmed bone utilizes the same culinary technique that shapes a rack of lamb. Frenching means trimming the bone of meat and fat to the point where it looks like a handle. The Tomahawk Steak is an incredibly tender steak with a rich, buttery flavour. This section of the animal naturally collects more intramuscular