Tomahawk Steaks

Code: 3059

Prepared from the rib section of the loin with each steak containing a long French trimmed rib.

Middle of pork. Make a mark on the first loin rib 20 cm from the tip of the loin eye muscle and remove the belly in a straight line from the loin.

Remove the lumbar section from the loin as illustrated.

The ribs are sawn through at a point where they join the vertebrae.

The vertebrae and the feather bones are then removed.

Make a mark 25 mm from the tip of the eye muscle and …

… trim meat to expose the ribs. Cut in between the ribs to create Tomahawk Steaks.

Tomahawk Steak.