Tomahawk

The Tomahawk is cut from the rib section of the carcass. Essentially, it is a ribeye with the full rib bone attached, which the butcher meticulously cleans of meat and fat. Its shape resembles an axe—hence the name. It features the same perfect anatomy: a dense ribeye "eye," a tender cap, and layers of fat that melt during cooking. The long bone serves primarily as a dramatic visual element, making the steak the centerpiece of the table—and of any photograph. However, it also enhances the flavor, as the meat near the bone cooks more gently and retains more juices. The Tomahawk is the perfect choice for celebrations, special dinners, or restaurant-style service—occasions where the steak is meant to impress even before the first bite.

Primal cut

Rib

Aging

Wet-aged, 14–30 days

State

Fresh

Cooking method

Grill, Oven