308.00
Origin:Australia
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
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