Tomahawk Steaks:

Dramatic Cuts For Impactful Menus

Published: September 10, 2024

Ready to add a memorable addition to your steak menu? Look no further than these marbled, tender, bone-in ribeye offerings. With their bold visual presentation and succulent flavor, beef and pork tomahawk steaks are big menu differentiators that can help your operation stand out.

As customers continue to seek out new and different dining experiences, recent trends support menuing these impactful, center-of-plate players.

According to the latest research:

• 59% of consumers like experiential dining: access to something they can’t do or get at home¹

• 2 in 3 consumers seek out unique dining experiences when celebrating a special occasion¹

• 67% of consumers cite service and presentation as contributing most to a memorable dining experience¹

So What are Tomahawk Steaks?

Tomahawk steaks are large, visually impressive cuts of pork or beef that feature a significant meat portion and a long, exposed bone that resembles an axe handle—which accounts for the unique name. The bone is typically frenched, meaning the meat and fat have been removed for a clean look.

Perfect for family-style sharing or as an adventurous option for hearty appetites, these distinctive steaks up the ante on menu excitement—and create new appeal for the 47% of consumers who are willing to pay more for “eatertainment”.¹

Visually stunning, these cuts are real crowd pleasers—engaging centerpieces for truly memorable meals.”

—Sr. Executive Chef Brooks Cameron

Beef Tomahawk vs. Pork Tomahawk: A Quick Overview

Though similar in appearance, beef tomahawk and pork tomahawk each have their own unique flavors, mouthfeel and meatiness. Here’s a quick overview of each:

Beef Tomahawk

A bone-in ribeye that makes a striking presentation with its exposed bone and substantial meat base
Hand-carved from the beef rib, resulting in beautiful marbling that adds a rich, buttery flavor reminiscent of a classic ribeye
Best when cooked over high heat to bring out its flavor potential
Great for many cooking applications, including smoking, grilling, roasting, broiling and pan-searing
Allow it to rest after cooking to help lock in the natural flavors and moisture for optimal tenderness

Pork Tomahawk

Smaller and leaner than the beef version, it still provides impressive and unique plate appeal
Often referred to as a tomahawk chop or tomahawk pork chop due to the bone being frenched and attached Cut from the center rib section of the hog
Similar marbling, tenderness and flavor to bone-in pork chops
Instagram-worthy menuing (like its beef counterpart) with comparatively easy prep

“Beef tomahawk steaks are hand-carved specifically between the 6^th and 12^th rib—so you’re assured of a prime cut of meat.”

—Sr. Executive Chef Brooks Cameron.

Easy To Prep and Serve

Because it's a thick cut, tomahawk steak cooks best when pan seared and finished in the oven. Searing delivers a nice brown crust on the steak, while finishing in the oven lets you cook it to desired doneness without burning the outside or making the steak tough.

Alternately, tomahawk steaks can be broiled, slow-roasted in the oven, grilled or even smoked for a more intense flavor. These versatile prep options make them an easy match for the specific needs of your operation.

Seasoning Tip:

"With beef, like to keep it simple: salt, pepper and granulated garlic. For pork, I like something more nuanced, like a Memphis dry rub."

—Sr. Executive Chef Brooks Cameron.

Big Flavor and Profit Potential

As 46% of operators regularly incorporate new foods and flavors to freshen up menus,² a strong case can be made for introducing these versatile showpiece steaks as a chef’s special—or making them a permanent menu fixture to set your operation apart.

Through cooking, the steaks mix with elements from the bone to create a uniquely flavorful menu offering that captivates customers—while their size and striking visual appeal make them ideal for a carving station in a buffet, or serving family style.

As it cooks, the steak’s intramuscular fat mixes with elements from the bone to create a flavorful cut. The bone serves to protect the meat as it cooks, providing a more even cook.”

—Sr. Executive Chef Brooks Cameron

Beef or Pork Offerings? We Can Help

Tyson Foodservice is your source for all things ribs–beef or pork, back or baby back, short or St. Louis-style. Learn more about products and brands from Tyson Foodservice like the ibp Trusted Excellence® brand.

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