Country Side Products
Tomahawk Beef
The tomahawk is the whole beef rib eye (the rib), it is different from cowboy cuts (cut rib bone) and Delmonico (boneless rib eye).
Cooking tips:
- It must be served bleeding medium because of its important marbling.
- To enjoy the best quality of the meat, it is recommended to keep it at ambient temperature, just before cooking it (1 hour maximum for a large piece)
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