RIBEYE BONE IN FRENCHED, TOMAHAWK 3-4 BONES

The tomahawk steak is a thick-cut, bone-in ribeye steak with a long bone still attached. The extra meat and fat is cleaned from the bone, a process referred to as “frenching”, that reveals a long section of beef bone. This bone looks like the handle of an axe and is where the name “tomahawk” is derived.