Beef Tomahawk (350-400 Gm)

A beef tomahawk steak is a long, bone-in ribeye steak that is cut with a bone that is at least four inches long and frenched, meaning that the meat is trimmed away from the bone to reveal the bone's end. The steak is named after the tomahawk axe because the long bone resembles the handle of the axe. Tomahawk steaks are often grilled or roasted and are prized for their tenderness and flavor. They are generally considered to be a high-end cut of meat and are typically more expensive than other ribeye steaks.