What Part of the Animal Is a Tomahawk Steak

Table of Contents

1. Introduction
2. The Anatomy of the Tomahawk Steak
3. The Iconic "Frenched" Bone
4. Comparing the Tomahawk to Other Popular Cuts
5. Why Quality and Sourcing Matter
6. Preparing the Tomahawk for the Heat
7. Master the Reverse Sear Technique
8. Grilling Your Tomahawk: The Outdoor Approach
9. Serving and Slicing a Showstopper
10. Storage and Handling Basics
11. The Land and Sea Delivery Commitment
12. Conclusion
13. FAQ

Introduction

Imagine a steak so substantial and visually striking that it instantly becomes the centerpiece of any table it graces. It carries a thick, marbled eye of meat and a long, gracefully curved bone that looks more like a tool of ancient history than a modern dinner selection. This is the tomahawk steak, a cut that has taken the culinary world by storm, not just for its dramatic presentation, but for the unparalleled flavor and tenderness it offers. For any home cook or professional chef, understanding the nuances of this cut begins with one fundamental question: what part of the animal is a tomahawk steak?

The tomahawk has moved from being a niche offering in high-end steakhouses to a sought-after luxury for home enthusiasts who want to recreate a five-star dining experience. Its rise in popularity is no accident; it combines the best attributes of the ribeye—rich marbling and deep flavor—with a "Frenching" technique that turns the bone into a handle, or a "tomahawk." Whether you are planning a celebratory dinner or looking to master your outdoor grilling skills, knowing where this meat comes from and how to handle its massive proportions is essential.

The purpose of this article is to provide you with a comprehensive look at the tomahawk steak. By the time you finish reading, you will understand exactly where it is sourced within the animal, why its anatomy contributes to such a rich flavor profile, and how it differs from other popular cuts like the T-bone or the standard ribeye. We will explore the best methods for selecting, seasoning, and cooking this premium cut to ensure your investment results in a perfect meal. We will also delve into how Land and Sea Delivery can bring these artisanal cuts directly to your kitchen through our Home Delivery service.

From the rib primal to your plate, the journey of a tomahawk is one of craftsmanship and quality. We will cover everything from the "Frenching" process that defines its look to the "reverse sear" technique that ensures its thick center reaches the perfect temperature. This post is designed to empower you with the knowledge needed to handle a Tomahawk with confidence, transforming a simple meal into a memorable culinary event.

The Anatomy of the Tomahawk Steak

To answer the question of what part of the animal is a tomahawk steak, we must look to the rib primal of the beef. This section is located under the front part of the backbone and is famous for producing some of the most flavorful and tender cuts available. The tomahawk is essentially a ribeye steak that has been specifically butchered to keep a significant portion of the rib bone intact.

The Rib Primal Section

The rib primal starts after the chuck (the shoulder) and before the short loin (where you would find the 36 Ounce Porterhouse). Specifically, the tomahawk is cut from the section encompassing ribs six through twelve. This area is highly prized because the muscles here do not perform a high amount of work. Unlike the legs or the neck, which are tough and require long braising times, the rib section remains incredibly tender, making it ideal for high-heat cooking methods like grilling or searing.

When a butcher prepares the rib primal, they can choose to remove the bone entirely, resulting in a Boneless Ribeye (Prime, 16 oz). If they leave a small portion of the bone attached, it is often called a Bone-In Ribeye (22 oz). However, to create a tomahawk, the butcher leaves at least five to twelve inches of the rib bone attached to the meat.

The Three Muscles of the Tomahawk

A true tomahawk steak is composed of three primary muscles that work in harmony to create its signature taste:

1. Longissimus Dorsi (The Eye): This is the large, central part of the steak. It is consistent, tender, and carries a good amount of intramuscular fat (marbling).
2. Spinalis Dorsi (The Cap): Often considered the most delicious part of the animal, the ribeye cap sits on top of the eye. It is incredibly marbled and has a buttery texture that melts during the cooking process.
3. Complexus: This is a smaller muscle that may be present depending on where exactly along the rib the steak was cut. It adds another layer of texture and richness.

By understanding these muscles, you can see why the tomahawk is more than just a "showy" bone. It is a collection of the best beef fibers and fats the animal has to offer. You can find these premium cuts by browsing our Beef Collection at the Land and Sea Shop.

Section Summary: The tomahawk steak originates from the rib primal (ribs 6-12). It is a bone-in ribeye consisting of the longissimus dorsi, spinalis dorsi, and complexus muscles, offering a combination of tenderness and rich marbling.

The Iconic "Frenched" Bone

What truly separates the tomahawk from a standard rib steak is the presentation of the bone. The long rib bone is "Frenched," a culinary term that refers to the process of stripping the bone of all meat, fat, and connective tissue down to the main muscle.

The Purpose of Frenching

The primary reason for Frenching is aesthetic. It creates a clean, elegant "handle" that resembles a Native American tomahawk axe. However, the bone also serves a functional purpose during the cooking process. A thick bone acts as an insulator, slowing the cooking of the meat immediately adjacent to it. This can result in a more succulent texture near the bone, though it does require careful monitoring of internal temperatures.

The length of the bone on a tomahawk can vary. Some butchers leave a full 12 inches, while others may trim it slightly shorter for easier handling. Regardless of the length, the presence of the bone adds a primal, rustic feel to the dining experience. If you prefer a similar flavor profile but with a slightly more manageable bone, you might consider the Côte de Boeuf, which is essentially the French version of a bone-in ribeye with a shorter, trimmed bone.

Handling the Bone at Home

When you receive a tomahawk from our Home Delivery service, you will notice the pristine white bone. To keep it looking its best during grilling, many chefs wrap the exposed bone in aluminum foil. This prevents the bone from charring or turning black over the high heat of a grill, preserving that iconic contrast between the dark, seared meat and the clean bone handle.

Section Summary: Frenching is the process of cleaning the rib bone of excess tissue to create the signature handle. This is mostly for presentation but also helps insulate the meat during the long cooking times required for such a thick cut.

Comparing the Tomahawk to Other Popular Cuts

It is easy to get confused by the many names used in the world of premium beef. To truly appreciate the tomahawk, it helps to understand how it compares to other staples in our Beef Collection.

Tomahawk vs. Cowboy Steak

These two are frequently confused. Both are bone-in ribeyes, but the difference lies entirely in the length of the bone. A cowboy steak has a short bone, usually just long enough to be visible past the edge of the meat. A tomahawk has a long, extended bone. If you enjoy the flavor of bone-in beef but have a smaller grill or pan, the cowboy steak or a Bone-In Ribeye (22 oz) might be a more practical choice.

Tomahawk vs. T-Bone and Porterhouse

The T-bone and Porterhouse come from the short loin, not the rib primal. These cuts consist of two different muscles: the strip loin and the tenderloin (filet). While a 36 Ounce Porterhouse is also a massive, bone-in "event" steak, its flavor profile is different. The tomahawk is richer and fattier due to the ribeye muscles, whereas the Porterhouse offers the lean tenderness of a Filet Mignon (10 oz) on one side of the bone.

Tomahawk vs. Ribeye

The meat is identical to a standard ribeye. If you were to cut the bone off a tomahawk, you would have a boneless ribeye. However, the experience of cooking and eating a tomahawk is distinct. The thickness—usually 2 to 3 inches—allows for a different set of cooking techniques, such as the reverse sear, which are harder to execute on thinner, boneless steaks like the Boneless New York Strip Steak (14 oz).

Section Summary: While the meat is the same as a ribeye, the tomahawk is distinguished by its long Frenched bone. It differs from the T-bone/Porterhouse in its muscle origin and fat content, and from the cowboy steak in bone length.

Why Quality and Sourcing Matter

When you are investing in a cut as significant as a tomahawk, the quality of the sourcing is paramount. Because this steak is sold by weight and includes a large bone, you want to ensure the meat itself is of the highest caliber.

Marbling: The Secret to Flavor

Marbling refers to the white flecks of intramuscular fat within the red meat. During the cooking process, this fat melts (renders), basting the meat from the inside out. This is what gives the Tomahawk its characteristic juiciness and rich, beefy flavor. When selecting a steak, look for consistent marbling throughout the eye and a thick, luscious cap.

The Importance of Aging

Many premium tomahawk steaks are dry-aged. This process involves hanging the beef in a temperature-controlled environment for several weeks. During this time, enzymes break down the connective tissues, making the meat even more tender. Additionally, moisture evaporates, concentrating the beef flavor. This is why a tomahawk often carries a higher price tag—it is a product of time, craftsmanship, and careful handling.

At Land and Sea Delivery, we focus on providing artisanal quality that you can trust. Our Shop features selections that meet rigorous standards for marbling and texture, ensuring that every order placed through our Home Delivery service arrives ready for your culinary masterpieces.

Section Summary: The value of a tomahawk lies in its marbling and the care taken during butchering and aging. High-quality sourcing ensures a tender, flavorful experience that justifies the premium nature of the cut.

Preparing the Tomahawk for the Heat

Because a tomahawk is significantly thicker than your average steak—often reaching 2.5 or 3 inches—you cannot treat it like a thin Outside Skirt Steak (8 oz). It requires preparation that respects its size and density.

Tempering the Meat

The first rule of cooking a large steak is to never cook it cold. Take your tomahawk out of the refrigerator at least one hour (and up to two hours) before you plan to cook. This allows the internal temperature to rise slightly, ensuring the meat cooks evenly. If you put a cold tomahawk on a hot grill, the outside will burn before the center even begins to warm up.

The Art of Seasoning: Dry Brining

For a steak this thick, a simple sprinkle of salt right before cooking isn't enough. We recommend "dry brining." Generously season the steak on all sides, including the edges, with kosher salt. If possible, do this 12 to 24 hours in advance and leave it uncovered in the fridge on a wire rack.

• The Science: The salt draws out moisture, dissolves into a brine, and is then reabsorbed into the meat. This seasons the steak deeply and breaks down proteins for a more tender result.
• The Crust: Leaving it uncovered dries the surface of the meat, which is the secret to achieving a world-class, mahogany-colored crust when it finally hits the heat.

When you're ready to cook, you can add cracked black pepper, garlic powder, or other aromatics. Avoid adding pepper during the dry brine phase, as it doesn't penetrate the meat the same way salt does and can sometimes burn over high heat.

Section Summary: Preparation is key for thick steaks. Tempering the meat to room temperature and dry brining with salt are essential steps to ensure even cooking and deep flavor.

Master the Reverse Sear Technique

The most recommended method for a Tomahawk is the reverse sear. Traditional searing—where you brown the outside first—often leads to a "grey ring" of overcooked meat around a raw center when dealing with steaks this thick. The reverse sear flips the script for a perfect, edge-to-edge pink interior.

Step 1: Low and Slow

Set your oven or grill (using indirect heat) to a low temperature, around 225°F (107°C). Place your seasoned tomahawk on a wire rack over a baking sheet. The goal here is to gently bring the internal temperature up to about 115°F (46°C) for a medium-rare finish. This process can take anywhere from 45 minutes to an hour or more, depending on the thickness. Use a reliable meat thermometer; guessing is not an option with a cut this fine.

Step 2: The Rest Before the Sear

Once the steak hits your target internal temperature, remove it from the heat. Let it rest for 10–15 minutes. This might seem counterintuitive, but it allows the juices to stabilize. During this time, preheat your cast iron skillet or your grill to the highest possible temperature.

Step 3: The Final Sear

Now, sear the steak for about 1–2 minutes per side. Since the meat is already warm and the surface is dry from the low-heat phase, it will develop a crust almost instantly. This is also the perfect time for "butter basting." Toss a few tablespoons of high-quality butter, smashed garlic cloves, and fresh rosemary or thyme into the pan. Spoon the foaming, aromatic butter over the steak as it sears.

Step 4: Final Resting

Even though you rested it before the sear, a final 5-to-10-minute rest is recommended to let those butter-basted flavors sink in. The internal temperature will rise a few more degrees (carryover cooking) to land at a perfect 130°F–135°F for medium-rare.

Section Summary: The reverse sear is the gold standard for thick tomahawks. By cooking low and slow first and finishing with a high-heat sear, you achieve a perfect internal temperature and a professional-grade crust.

Grilling Your Tomahawk: The Outdoor Approach

For many, the only way to cook a tomahawk is over an open flame. The smokiness of the grill complements the rich fat of the ribeye perfectly. To do this successfully, you need to master two-zone cooking.

Two-Zone Setup

Create a "hot zone" by piling your charcoal on one side or turning only half of your gas burners to high. The other side remains the "cool zone."

1. Indirect Start: Place the tomahawk on the cool side of the grill. Close the lid and let it roast until it reaches your target internal temperature. This mimics the "low and slow" phase of the reverse sear.
2. The Handle Tip: Position the bone so it points away from the heat source or wrap it in foil to prevent it from charring.
3. The Flame Finish: Move the steak to the hot zone. Be prepared for flare-ups; the high fat content of a Tomahawk means dripping oil will catch fire. Move the steak frequently to get an even char without burning.

Using the grill allows you to serve a steak with that unmistakable charred flavor that only fire can provide. If you're looking for other cuts to add to your grilling repertoire, the Wagyu Flat Iron or a Bone-In Filet Mignon (14 oz) offer fantastic alternatives for different flavor profiles and textures.

Section Summary: Grilling a tomahawk requires a two-zone setup to manage its thickness. Using indirect heat to cook the center and direct heat for the finish ensures a smoky, perfectly cooked steak.

Serving and Slicing a Showstopper

A tomahawk is rarely a "single-serving" steak. Because they typically weigh between 30 and 45 ounces, they are designed to be shared. The presentation of the carving is just as important as the cooking.

How to Carve a Tomahawk

1. Remove the Bone: Use a sharp carving knife to follow the curve of the bone and separate it from the meat. Set the bone aside (someone will likely want to nibble on the flavorful bits left attached to it!).
2. Slice Against the Grain: Look at the direction of the muscle fibers in the eye of the steak. Slice the meat perpendicular to these fibers. This shortens the muscle strands, making every bite feel more tender.
3. Arrange and Garnish: Fan the slices out on a large wooden board or platter, placing the long bone next to them for dramatic effect. Garnish with a sprinkle of flaky sea salt and a drizzle of the resting juices.

Pairing Ideas: The "Land and Sea" Experience

A steak this rich needs sides that can stand up to its intensity. Classic pairings include creamed spinach, roasted root vegetables, or garlic mashed potatoes. However, to truly elevate the meal, why not create a "Surf and Turf" feast?

At Land and Sea Delivery, we specialize in the best of both worlds. Pair your Tomahawk with fresh, local seafood from our Shop. Imagine a platter of seared scallops or a butter-poached lobster tail served alongside your perfectly carved ribeye. The sweetness of the seafood provides a brilliant contrast to the savory, umami-rich beef.

Section Summary: Carving a tomahawk involves removing the bone and slicing against the grain. Its size makes it perfect for sharing, especially when paired with premium seafood for a complete surf-and-turf experience.

Storage and Handling Basics

To maintain the integrity of your premium beef, proper storage is essential. When you order from Land and Sea Delivery, your meat arrives with care, but how you handle it at home matters.

Refrigeration and Thawing

If you aren't cooking your steak immediately, keep it in the coldest part of your refrigerator in its original vacuum-sealed packaging. If your steak arrives frozen, the only way to thaw it is in the refrigerator. This can take 24 to 48 hours for a cut as thick as a tomahawk. Never thaw a premium steak on the counter or in hot water, as this compromises the texture and food safety.

Dealing with Leftovers

In the unlikely event that you have leftovers, the tomahawk makes for incredible steak sandwiches or salad toppers. Store leftovers in an airtight container for up to three days. To reheat, do so gently in a low oven to avoid toughening the meat.

Section Summary: Always thaw thick steaks slowly in the refrigerator. Proper storage in original packaging ensures the meat remains fresh and safe until you are ready to cook.

The Land and Sea Delivery Commitment

Understanding what part of the animal is a tomahawk steak is the first step toward appreciating the artistry of fine butchery. At Land and Sea Delivery, our mission is to connect you with these exceptional ingredients. We believe that the journey from the farm to your table should be transparent, reliable, and rooted in quality.

By choosing our Home Delivery service, you are opting for a level of freshness and selection that is hard to find at a standard grocery store. We source our Beef Collection from producers who prioritize animal welfare and traditional methods, resulting in meat that is not only delicious but also responsibly sourced.

Whether you are a seasoned chef looking for a 30-32 Ounce Côte de Boeuf or a home cook ready to tackle their first Tomahawk, we are here to provide the ingredients and the inspiration. Our commitment to excellence ensures that every cut, from the humble 8 Ounce Outside Skirt Steak to the magnificent tomahawk, meets the highest culinary standards.

Conclusion

The tomahawk steak is more than just a meal; it is a culinary experience that celebrates the very best of the rib primal. By understanding that it comes from the sixth through twelfth ribs of the animal and features a meticulously Frenched bone, you can appreciate the craftsmanship involved in every cut. Its thick stature and rich marbling make it a versatile star of the kitchen, capable of delivering incredible flavor whether it’s reverse-seared in an oven or charred over a backyard grill.

We have explored the anatomy of the steak, compared it to other legendary cuts like the Porterhouse and the Cowboy steak, and detailed the precise steps needed to prepare and cook it to perfection. From the importance of tempering and dry brining to the delicate art of carving for a crowd, you now have the knowledge to master this "king of steaks."

Quality ingredients are the foundation of any great dish. We invite you to explore the premium offerings at Land and Sea Delivery. Whether you are stocking up for the week or planning a special occasion, our Shop is filled with artisanal meats and fresh seafood designed to inspire your next kitchen adventure. Experience the convenience and quality of our Home Delivery service and bring the best of the Beef Collection directly to your door.

FAQ

How many tomahawk steaks can be cut from a single cow? A tomahawk is cut from the rib primal, specifically ribs 6 through 12. Since a cow has two sides, and there are about seven ribs suitable for this cut per side, a single animal typically yields approximately 14 tomahawk steaks. However, this depends on how the butcher chooses to divide the rib section.

How do I know when my tomahawk is done? Because of its thickness, you must use a digital meat thermometer. For a perfect medium-rare, pull the steak off the heat when it reaches 130°F (54°C). After resting, the temperature will rise to about 135°F.

Can I cook a tomahawk steak in a standard pan? It is challenging because of the long bone. If you have a very large cast-iron skillet, you may be able to fit it, but often the bone will hang over the edge. This is why the oven-to-grill or oven-to-skillet "reverse sear" method is preferred, or using an outdoor grill where space is less of an issue.

What is the best way to store a tomahawk if I’m not cooking it today? Keep it in its original vacuum-sealed packaging in the coldest part of your refrigerator. It is best to cook it within 3–5 days of delivery. If you need to store it longer, you can freeze it in its vacuum seal for up to several months, though fresh is always best for optimal texture.

Why is the tomahawk more expensive than a regular ribeye? The price reflects several factors: the skilled labor required for "Frenching" the bone, the large size/weight of the cut, and the premium quality of the meat typically selected for this presentation. Additionally, it is considered a luxury "event" steak, often sourced from higher-grade cattle with superior marbling.

How many people does one tomahawk steak feed? A typical tomahawk weighs between 30 and 45 ounces. Once you account for the bone, you are left with a significant amount of meat that easily serves 2 to 3 adults as a main course, or even more if served alongside several side dishes or as part of a multi-course meal.

Should I cut the fat off before cooking? No! The fat is where the flavor lives. The large "cap" of fat and the intramuscular marbling will melt during the cooking process, providing moisture and taste. You can always trim away any unrendered fat on your plate after the steak is served.