Namely, a quality beef Tomahawk Steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. First, the extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. In detail, “frenching” means trimming the bone of meat and fat to the point where it looks like a handle. Of course, Sterling Foods master butchers, prepare the exquisite piece to perfection.
The Value in a Quality Beef Tomahawk Steak
In general, why does a quality beef Tomahawk Steak cost more than a regular bone in ribeye? Surely, it is due to several factors. For one thing, plate appeal. Markedly the presentation is the ultimate “wow factor”. That said, There is an extra effort on the frenching. Yes, the butcher must understand clearly the portion cut. However, the attention to deal is paramount for top result.
Nevertheless, the quality portion cuts Sterling Foods provides is top-notch. Not to mention, that options for various sizes are available. Yes, the bone can measure up to 20 inches. Remember, it is primarily used for presentation purposes. Indeed, the cut is called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe. Yes, this cut is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. In fact, as it is a “bone-in” cut, it has a significant amount of inter-muscular fat. As a result, it gives this product a rich flavor. In essence, the succulence originates from both the huge bone and inter-muscular fat. All in all, Sterling Foods, master manufacturer of portion cuts – delights offers various product options for our an impressive dining experience.
Again, a quality beef Tomahawk Steak is a cut of beef ribeye. Conversely, it is the rib bone that ultimately makes the piece. Yes, preparation is key. And for great ideas for your business, contact Sterling Foods today. Equally, Jim Foods offers a variety of solutions. Indeed, contact us for further assistance.