Tomahawk Black Angus Europe (kg)
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The Tomahawk is a ribeye with the rib bone intact, trimmed to 30–45 cm. It is taken from the 6th to 12th rib area — anatomically the area with the most natural marbling in the bovine. From European Black Angus breed and weighing between 1 and 1.4 kg per unit, it is a strikingly shaped cut that requires cooking as a whole piece.
The technical role of the bone
The long bone is not just for show: it regulates heat transfer to the adjacent muscle during cooking, protecting it from overheating and creating a smoother temperature gradient. The marrow inside releases flavour into the meat during grilling.
Benefits
- Black Angus rib area: higher natural marbling for this breed
- Long bone that regulates temperature and enhances flavour during cooking
- Weight of 1–1.4 kg per unit — suitable for sharing
- Cooked as a whole piece: precise internal temperature control
- Origin: Europe · Breed: Black Angus
Estimate shipping
Provenance
- Origin
- Europe
- Creation
- Europe
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2–3 minutes per side. Rest for 8–10 minutes.
- Recommended Method
- Reverse sear method: oven at 120ºC until internal temperature reaches 48ºC, then grill or cast-iron skillet at 250ºC, 2–3 minutes per side. Rest for 8–10 minutes before slicing.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
