A highly marbled, exquisitely tender and flavorful steak, the tomahawk is primarily taken from the longissimus

(Latin for “longest one”) dorsi, or loin, of the steer. This consists of two muscles outside of the steer's rib cage that run along both sides of the spine.

Why is tomahawk steak expensive?

Another reason why it's so expensive? The rib cage muscles where the ribeye steak is cut from are barely used by the cow. That means the meat is incredibly tender and rich in flavor. The most common places to get a tomahawk steak would be at your local steakhouse or butcher.

Is Tomahawk steak a good cut?

Tomahawk is suffused with exquisite marbling; it makes your meat tender and explosive with flavor, until the very last bite. The intramuscular fat, combined with the attached rib bone, work in unison to make your steak an unforgettable delectable treat.