Tomahawk, the fashionable cut of meat in Argentinean grills

History and cooking of the tomahawk

The main feature of thetomahawk Is in sight: the bone that protrudes from the rib eye and that gives it a shape thatreminiscent of the famous ax used by the native tribes of the United States, particularly the Sioux.

This silhouette is an original aesthetic contribution in the presentation of a plate. But it is not its only function, according to aimGaston Riveira, creator ofThe Cabrera“What has added value, It is that bone that gives it flavor. For me, when it's your turntomahawkand there is the bone, It is the perfect combination because there are the three muscles in the rib eye and the bone, in which there is a lot of flavor.

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