Also…
The tomahawk steak comes from the primary rib, situated under the front section of the backbone on the cow. It consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. It is also the main muscle used in T-bone and Porterhouse steaks. These muscles aren’t utilized as much as others which means they are particularly tender and soft. When cooked, the abundance of intramuscular fat mixes with the flavor released from the large bone to give its sweet, rich, buttery, melt-in-your-mouth texture.
Preferred cooking method: Grilling is always best but you can also pan sear them and then put them in an oven.
Preferred seasoning: we just use salt and black pepper. However, feel free to try a BBQ sauce of your choice!
Gaucho tips:
- Use 1 teaspoon of coarse kosher salt per pound of meat
- Thaw your steak completely before you cook it to ensure even cooking
- Let the meat rest 5-10 minutes before cutting into it.
Fun Fact: “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results.
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email customerrelations@texasdebrazil.com directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
Also…
The tomahawk steak comes from the primary rib, situated under the front section of the backbone on the cow. It consists of two muscles outside of the steer’s rib cage that run along both sides of the spine. It is also the main muscle used in T-bone and Porterhouse steaks. These muscles aren’t utilized as much as others which means they are particularly tender and soft. When cooked, the abundance of intramuscular fat mixes with the flavor released from the large bone to give its sweet, rich, buttery, melt-in-your-mouth texture.
Preferred cooking method: Grilling is always best but you can also pan sear them and then put them in an oven.
Preferred seasoning: we just use salt and black pepper. However, feel free to try a BBQ sauce of your choice!
Gaucho tips:
- Use 1 teaspoon of coarse kosher salt per pound of meat
- Thaw your steak completely before you cook it to ensure even cooking
- Let the meat rest 5-10 minutes before cutting into it.
Fun Fact: “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results.
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email customerrelations@texasdebrazil.com directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
