You bring the Tomahawk steak to the table on a wooden board, the long bone pointing out, and the room goes silent for a second. Then the phones come out. A Tomahawk is not just dinner, it is the moment everyone will talk about the next day.
A Tomahawk is a thick Rib Eye with the full rib bone left long and cleaned. You get all the marbling and tenderness of Rib Eye, plus the extra flavor that comes from cooking on the bone, in a cut that looks like it came out of a steakhouse window.
Where Our Tomahawk Comes From
It is cut from the rib section along the top of the calf’s back, the same area that gives our Rib Eye. Instead of removing the bone, our butchers leave the rib attached and scrape it clean, which gives the Tomahawk its famous shape and keeps the meat next to the bone extra juicy.
How to Cook a Tomahawk Steak
Treat it like a roast with a steak finish. Salt it well and let it sit at room temperature for an hour. Cook it slowly in the oven at 120°C until the center is just under your target doneness, then finish it over very hot charcoal or in a smoking pan for a deep crust. Rest it 10 minutes, cut the meat off the bone, slice it and share it. One Tomahawk easily feeds two to three people.
Why Farm House Tomahawk
Our Tomahawk comes from Balady calves naturally raised on our own farm for about 400 days, with zero hormones and zero chemicals. That Kandouz age gives a tender, flavorful steak that holds up to slow cooking. Every piece is trimmed and vacuum packed by our team without bare hand contact.
Birthdays, reunions, the night the whole group finally meets up. Order the Tomahawk and let the steak do the talking.
Round out the board with picanha for slicing, a T-Bone steak for the debate and marbled beef cubes on skewers for everyone else. Serve canoe cut bone marrow as the starter.
ستيك توماهوك بلدي كندوز من فارم هاوس
التوماهوك هو الستيك اللي بيسكّت السفرة وبيخلي الكل يطلع الموبايل يصوره. ريب آي تخين بعضمة الضلع الطويلة، أحسن على الفحم، يرتاح ويتقطع ويتقسم على الكل.
اتعامل معاه كأنه روستو بنهاية ستيك: ملّحه كويس وسيبه ساعة برة التلاجة، واطبخه على مهله في الفرن على 120 درجة لحد ما يقرب من الاستوا اللي بتحبه، وبعدين اختمه على فحم نار عالية جدا أو طاسة مدخنة. الكيلو يكفي من 2 ل 3.
من عجول بلدي كندوز متربية في مزرعتنا حوالي 400 يوم، طازة ومش مجمدة.
Tomahawk Steak FAQ
Is a Tomahawk the same as a Rib Eye?
Yes, it is a Rib Eye cut thick with the long rib bone left on. The meat is the same, the bone adds flavor and presentation.
How many people does one Tomahawk feed?
Usually two to three people, depending on the weight and the sides you serve.
What is Tomahawk called in Arabic?
Tomahawk is also known as:
توماهوك، ستيك توماهوك، توماهوك بلدي، ريب اي بالعضمة
بكام كيلو التوماهوك البلدي؟
سعر الكيلو موجود فوق في الصفحة. التوماهوك عندنا ريب اي بلدي كندوز بالعضمة الطويلة، من مزرعتنا ومتغلف فاكيوم.
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