Tomahawk

Origin:China

Portions:1 whole piece

The Tomahawk or ribeye bone in  is the muscle or eye of meat adjacent to the chine bone, resides on either side of the backbone towards the front of the animal. All  cartilage, sinew, lip and associated fat are removed except the bone which it will give a great flavour and taste after cooking.

One of the premium cuts that  you can use for BBQ or smoked.

Different names

Argentina: Bife Ancho con hueso

Chile: Lomo Vetado con hueso

China: 战斧牛排&带骨眼肉

France: Entrecôte

Germany: Hohe Rippe/Entrecôte