Foyle Food Group® Tomahawk Steak, Cap-On (Grass-fed)

The Tomahawk Steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact.  The extra-long, French-trimmed bone utilizes the same culinary technique that shapes a rack of lamb.  “Frenching” means trimming the bone of meat and fat to the point where it looks like a handle.