Which Part of a Cow Is a Tomahawk? Learn All the Facts

Have you ever marveled at the sight of a tomahawk steak? With its dramatic long bone and mouthwatering marbling, this cut has become the crown jewel of steakhouses and backyard barbecues alike. But what makes the tomahawk so special? And which part of a cow is a tomahawk exactly? This article dives into the anatomy of the cow, unpacks the secrets behind the tomahawk cut, and reveals the best ways to prepare and enjoy this show-stopping steak.

We’ll explore its origins, how butchers prepare it, the reasons behind its premium pricing, and even its nutritional value. From choosing the best tomahawk steak to cooking it to perfection, you’ll find everything you need to know about this iconic cut of beef. Let’s get started!

Table of Contents

Introduction to Tomahawk Steak

What is a Tomahawk Steak?

A tomahawk steak is more than just a meal—it’s a spectacle. This iconic cut of beef is essentially a bone-in ribeye, but what sets it apart is its signature long bone, which is left intact for both aesthetic appeal and flavor. The bone gives it a tomahawk-like shape, hence the name.

This steak is taken from the rib primal of the cow, specifically between the 6th and 12th ribs. It typically weighs between 2-3 pounds, making it perfect for sharing or as a centerpiece for a special occasion. Its marbling—the streaks of fat running through the meat—contributes to its rich, buttery taste and tender texture.

The Popularity of Tomahawk Steaks in Culinary Circles

The tomahawk steak has skyrocketed in popularity, becoming a symbol of indulgence and culinary mastery. High-end steakhouses and celebrity chefs often showcase this cut for its dramatic presentation and bold flavors. Grilled or reverse-seared, it’s a cut that commands attention both on the plate and the palate.

Thanks to social media, the tomahawk has become even more popular. Food influencers frequently feature it in videos, slicing through its juicy center while highlighting its perfectly charred crust. Whether cooked at home or enjoyed at a restaurant, it’s a cut that turns a simple steak dinner into an unforgettable experience.

Stay tuned as we dive deeper into the anatomy of the cow and uncover which part of a cow is a tomahawk.

Understanding the Anatomy of a Cow and the Tomahawk Steak

Where Does the Tomahawk Cut Come From?

The tomahawk steak originates from the rib primal section of the cow, one of the eight primal cuts. Specifically, it’s taken from the longissimus dorsi muscle, which runs along the spine and covers the ribs. This muscle is known for being both tender and flavorful because it doesn’t get much exercise. The tomahawk is cut between the 6th and 12th ribs, giving it the characteristic long bone and generous portion of meat.

The rib primal is also the source of other popular cuts like ribeye and prime rib. However, what makes the tomahawk unique is the long frenched bone, which is left intact for dramatic presentation and added flavor. The bone itself doesn’t contribute much to the meat’s taste but adds to the overall cooking and serving appeal.

The Rib Primal: The Source of the Tomahawk

The rib primal, one of the most prized sections of the cow, is where you’ll find succulent, high-quality cuts. This area produces marbled steaks that are tender and juicy, making it the perfect candidate for grilling and searing. The tomahawk specifically is a thicker version of the ribeye, cut with a longer bone for aesthetics and impact.

Butchers prepare the tomahawk by trimming away the surrounding fat and meat from the rib bone, a process called “frenching.” This technique enhances its visual appeal and gives the steak its iconic handle-like appearance.

Differences Between Ribeye, Bone-In Ribeye, and Tomahawk

You might be wondering: is a tomahawk steak the same as a ribeye? The answer is yes and no. The tomahawk is essentially a ribeye with a long frenched bone, making it larger and more striking than a traditional ribeye. A bone-in ribeye, on the other hand, has a shorter bone, and its presentation is less dramatic.

Each cut offers its own appeal, but if you’re looking for something that will turn heads at the dinner table, the tomahawk is your best bet.

For more insights on beef cuts, you can check out Simita Recipes’ guide on what are tomahawk steaks for an in-depth explanation.

Characteristics of a Tomahawk Steak

Size and Appearance: What Sets the Tomahawk Apart

A tomahawk steak is undeniably impressive in size, often weighing between 2 and 3 pounds and measuring about 2 inches thick. The long, frenched bone extends an additional 6 to 8 inches, giving the steak its distinctive tomahawk shape. This bone, trimmed of excess fat and meat, makes it a visual centerpiece and a favorite for special occasions.

The thickness of the steak means it takes longer to cook compared to thinner cuts, but that’s also what allows it to retain its juicy, tender texture. Its rich marbling enhances the flavor and ensures that every bite melts in your mouth.

The Role of the Bone: Flavor and Presentation

The bone in a tomahawk steak serves a dual purpose. First, it provides a handle that makes the steak easier to move and cook evenly on the grill. Second, while it doesn’t impart significant flavor, the bone helps retain heat and contributes to the steak’s juicy texture during cooking.

Moreover, the long bone makes the tomahawk a show-stopper. It’s not just a steak—it’s a statement piece on your dinner table.

Why It’s Called a “Tomahawk”

The name “tomahawk” comes from the steak’s resemblance to a traditional Native American tomahawk axe. The elongated bone resembles the handle, while the thick, marbled meat resembles the axe head.

This unique shape, paired with its dramatic size, makes the tomahawk one of the most sought-after cuts among steak enthusiasts and chefs alike.

How Tomahawk Steak Is Cut by Butchers

The Butcher’s Technique for Cutting a Tomahawk Steak

When creating a tomahawk steak, butchers begin by selecting the finest part of the rib primal, specifically from ribs 6 through 12. This section contains the longissimus dorsi muscle, known for its marbling and tenderness. The butcher carefully removes a thick portion of meat along with the rib bone, ensuring the cut maintains its dramatic size and shape.

To create the iconic tomahawk appearance, the butcher leaves the rib bone long, typically extending around 6 to 8 inches. Next comes the process of frenching—removing the fat and tissue from the bone to give it a smooth, clean look. This process doesn’t affect the meat itself but enhances the steak’s presentation, making it restaurant-ready.

Cleaning and Preparing the Bone for the Signature Look

The frenching process requires skill and precision. Butchers use a sharp knife to scrape away any connective tissue, sinew, or fat from the bone. This step is both time-consuming and meticulous, but it’s what gives the tomahawk its distinctive handle-like appearance.

Some butchers may even go further and wrap the bone in foil during cooking to prevent it from charring, ensuring the final presentation is perfect. The result? A show-stopping cut of beef that’s not only flavorful but also visually impressive.

Which part of a cow is a tomahawk? The rib primal provides the ideal section, and butchers transform it into a steak that’s as much about artistry as it is about flavor.

For additional cooking insights, explore Simita Recipes’ Tomahawk Steak Guide for a deeper dive into this steak’s preparation.

Cooking Techniques for a Tomahawk Steak

Grilling: The Best Way to Cook a Tomahawk Steak

When it comes to cooking a tomahawk steak, grilling is the go-to method for many chefs and home cooks. The combination of direct heat and the smoky aroma from the grill brings out the steak’s natural flavors while creating a perfect sear.

Here’s how to do it:

Preheat your grill to high heat.
Season the steak generously with salt, pepper, and your favorite steak rub.
Sear the steak on each side for 2-3 minutes to lock in the juices.
Move it to indirect heat and cook until it reaches your desired doneness (usually 130°F for medium-rare).
Let it rest for at least 10 minutes before slicing.

Pan-Seared and Oven-Finished Method

If you don’t have a grill, you can still cook a perfect tomahawk steak using a skillet and oven. This method is ideal for controlling the steak’s temperature and achieving even cooking.

Preheat your oven to 375°F.
Heat a cast-iron skillet on high until it’s smoking hot.
Sear the steak on all sides to develop a crust.
Transfer the skillet to the oven and cook until the internal temperature hits your preference.
Rest the steak before serving to allow the juices to redistribute.

Reverse Searing for a Perfect Finish

Reverse searing is a slower but foolproof method to cook a thick tomahawk steak. It involves starting at a low temperature and finishing with a high-heat sear.

Preheat your oven to 250°F.
Cook the steak slowly in the oven until it reaches 10°F below your target temperature.
Finish by searing the steak in a hot pan or on the grill for a golden crust.

Whichever method you choose, the key is to respect the steak’s thickness and allow it to rest before slicing. This ensures a tender, juicy bite every time.

For more steak inspiration, consider checking out another recipe on Simita Recipes, such as their Is Tomahawk Better Than Ribeye? Guide to learn about flavor comparisons.

Nutritional Profile of a Tomahawk Steak

Protein, Fat, and Caloric Content

A tomahawk steak is not only impressive in size but also packed with nutrients that steak lovers enjoy. On average, an 8-ounce serving of tomahawk steak provides about 60 grams of high-quality protein. This protein helps support muscle growth, repair, and overall health.

However, the steak’s rich marbling also means it contains a higher fat content. A typical tomahawk has around 40-50 grams of fat per serving, with a mix of saturated and unsaturated fats. While the fat adds flavor and tenderness, it also increases the caloric content. For example, a single serving can range between 700 and 1,200 calories depending on the size and preparation.

Comparison with Other Ribeye Cuts

Compared to a regular ribeye or bone-in ribeye, the tomahawk’s nutritional profile is nearly identical. The primary difference lies in the portion size and presentation. Because the tomahawk is a thicker cut with the long rib bone, portions tend to be larger, contributing to a higher calorie count.

Although indulgent, this steak is a nutrient-dense option for those seeking a flavorful, protein-packed meal. Moderation is key—especially since this cut can easily serve two or more people.

The Cost of Tomahawk Steak and Why It’s Expensive

Factors Influencing the Price: Size, Bone, and Rarity

Why does the tomahawk steak come with such a hefty price tag? Several factors contribute to its cost. First, the size of the steak is a major factor. Tomahawks are typically cut thicker than a standard ribeye, and with the long, frenched bone included, they weigh significantly more. This extra weight means a higher price per steak.

Second, the presentation of the tomahawk makes it a specialty cut. The process of frenching the bone is labor-intensive, requiring skill and time from the butcher. This effort is reflected in the steak’s price. Finally, its exclusivity adds to its appeal. Since the tomahawk is cut from the rib primal (ribs 6–12), only a limited number can be produced from each cow, making it a rarer option compared to other steaks.

Is a Tomahawk Steak Worth the Price?

The answer depends on what you’re looking for in a steak experience. If you want a cut that’s visually stunning, tender, and packed with flavor, the tomahawk steak is worth every penny. It’s not just a meal—it’s an event. Perfect for special occasions or impressing guests, its dramatic appearance and bold taste make it a popular choice for steak enthusiasts.

However, if you’re on a budget or don’t care about presentation, you might prefer a standard ribeye, which offers the same rich flavor at a lower cost. Still, for those willing to splurge, the tomahawk steak provides an unforgettable dining experience.

How to Choose the Best Tomahawk Steak

Prime vs. Choice: Understanding Beef Grades

When selecting a tomahawk steak, understanding beef grades is essential. The USDA grading system classifies beef into several categories, with Prime and Choice being the most common for steaks.

Prime grade: This is the highest quality, known for its abundant marbling and exceptional tenderness. It’s ideal if you want a melt-in-your-mouth experience.
Choice grade: Slightly less marbled but still delicious, this grade offers great value without compromising too much on flavor or tenderness.

If you’re wondering which part of a cow is a tomahawk when choosing the cut, remember that the rib primal—where this steak originates—is naturally well-marbled, making even Choice-grade tomahawks a flavorful option.

What to Look for in Marbling and Cut

Marbling plays a key role in the quality of a tomahawk steak. Look for steaks with fine, evenly distributed fat throughout the muscle. These streaks of fat ensure the meat stays tender and juicy during cooking.

In addition to marbling, pay attention to the steak’s size and thickness. A good tomahawk is at least 2 inches thick, with a well-cleaned, frenched bone for that iconic presentation. Also, check for a bright red color in the meat—it’s a sign of freshness.

If you’re buying online or from a butcher, don’t hesitate to ask questions about the cut’s source or grading. A well-chosen tomahawk steak guarantees a premium dining experience.

FAQs About Tomahawk Steak

Why Does the Tomahawk Cut Include the Long Bone?

The long rib bone is a defining feature of the tomahawk steak. While it doesn’t add much flavor to the meat itself, it enhances the steak’s presentation and helps retain heat during cooking. The bone also makes the tomahawk steak resemble a traditional axe, which is how it got its name.

Is a Tomahawk Steak the Same as a Cowboy Steak?

No, although the two are similar, there’s a key difference. A tomahawk steak has a longer frenched bone, while a cowboy steak features a shorter bone. Both come from the rib primal, but the tomahawk’s length and dramatic appearance set it apart.

How Many People Can a Tomahawk Steak Feed?

A single tomahawk steak, depending on its size, can serve two to three people. Since it’s a thick cut, it’s packed with meat and fat, making it an excellent choice for sharing at special occasions.

What’s the Ideal Cooking Temperature for a Tomahawk?

For a perfectly cooked tomahawk steak, aim for the following internal temperatures:

Rare: 125°F
Medium-rare: 130°F
Medium: 140°F

Use a meat thermometer to avoid overcooking. Rest the steak for 10 minutes after cooking to ensure the juices stay locked in.