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.
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Tomahawk Steaks
Code: 3059
Description
Prepared from the rib section of the loin with each steak containing a long French trimmed rib.
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Remove the lumbar section from the loin as illustrated.
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The ribs are sawn through at a point where they join the vertebrae.
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The vertebrae and the feather bones are then removed.
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Make a mark 25 mm from the tip of the eye muscle and …
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… trim meat to expose the ribs. Cut in between the ribs to create Tomahawk Steaks.
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Tomahawk Steak.