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-   -   Tomahawk Steaks (https://www.bbq-brethren.com/forum/showthread.php?t=157297)

CharredApron 03-28-2013 05:26 PM

Tomahawk Steaks
 
Today I was at the butcher and these 2 ladies were there for the first time. They were looking with awe at the offerings that were in the cases and ordered a couple of skirt steaks and then inquired about a huge piece of meat at the end of the counter. It was a Kobe Bone in Ribeye as I know it. They were pleased to hear that it was a Tomahawk steak as one of them suggested. They asked for one and it was put on the scale...Price $ 54.00 upon hearing that they asked for another, 2 of these behemoths were weighed out and came to $ 136.00 They were wrapped and paid their bill and then asked....what do we do with them. In my evil mind I thought Give them to me, that's what you do with them. Well I didn't say that out loud and then told them how to cook them. They asked me if I was professional chef and I told them that I was in a previous life, but I was now retired and suggested that they consult the Brethren website for more info. They were ecstatic and they told me all about the comps they had been to.
Just another fine example of the Brethren in action.
Spreading the Gospel one meat at a time.
Jed

Oldbob 03-28-2013 05:32 PM

You are a Good Man !!

Yellowhair42 03-28-2013 05:47 PM

Bone in ribeye is just a plain old rib steak.I've never heard of a tomahawk steak.Who makes these names up?

boogiesnap 03-28-2013 05:52 PM

it's not made up.

The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people. The Tomahawk is cut from the rib section. The primary muscle of the Tomahawk is the longissimus dorsi, which is also the primary muscle in the Porterhouse, T-Bone and New York Strip.

http://a248.e.akamai.net/origin-cdn....jpg?1352733060

WTG HT.

funugy 03-28-2013 05:54 PM

Uh, ya. $136 for 2 ribeyes. Uh, ya.:confused:

bluetang 03-28-2013 06:05 PM

Way cool there HT!

Just BS 03-28-2013 06:32 PM

Whose gonna be the first Brethren to get one and post a thread?

The over/under is set at Easter Sunday.

landarc 03-28-2013 07:28 PM

That seems like a good price for about 4 pounds of Wagyu beef.

nostang88 03-28-2013 07:35 PM

I can cut and post some B/I Prime Ribeye PRON tomorrow when I go to work.

CharredApron 03-28-2013 08:31 PM

Really, Have you ever had one of these?
http://i1308.photobucket.com/albums/...ps7cf30980.jpg

CharredApron 03-28-2013 08:32 PM

Quote:

Originally Posted by landarc (Post 2427136)
That seems like a good price for about 4 pounds of Wagyu beef.

You are right..... but these were Prime Kobe according to the Butcher. Hence my though of what she should do with them.....

CharredApron 03-28-2013 08:34 PM

Quote:

Originally Posted by boogiesnap (Post 2427021)
it's not made up.

The Tomahawk Steak is a Bone-In Rib Steak with the entire rib bone intact. This long bone is frenched (trimmed of meat and fat), leaving a beautiful presentation piece. The Tomahawk, being a Rib Steak, has the largest amount of intermuscular fat, making it the most flavorful steak. The Tomahawk is cut based on the thickness of the bone and is typically two inches thick. One Tomahawk can easily feed two people. The Tomahawk is cut from the rib section. The primary muscle of the Tomahawk is the longissimus dorsi, which is also the primary muscle in the Porterhouse, T-Bone and New York Strip.

http://a248.e.akamai.net/origin-cdn....jpg?1352733060

WTG HT.

The defense rests, your Honor. Thanks

chriscw81 03-28-2013 09:10 PM

Quote:

Originally Posted by Just BS (Post 2427067)
Whose gonna be the first Brethren to get one and post a thread?

The over/under is set at Easter Sunday.

not me. waaaaaay too much $$$$$$$$$$

CharredApron 03-28-2013 09:19 PM

Thank You. Your explanation was excellent!

CharredApron 03-28-2013 09:23 PM

BS, there are plenty of people here that raise cattle and own ranches. Maybe we could have a Throwdown and they could send each participant a Tomahawk to prepare in the cook. always thinking......


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