How Much Actual Meat Is on a Tomahawk Steak? A Complete Guide
The tomahawk steak is an impressive and visually striking cut of beef. With its long rib bone and rich marbling, it’s a favorite for special occasions and high-end dining experiences. But despite its grandeur, many wonder, how much actual meat is there on a tomahawk steak? Given that the bone makes up a significant portion of the steak, it’s crucial to understand how much edible meat remains after accounting for the bone.
In this guide, we will break down the details, including how much meat is actually on a tomahawk steak, how it compares to other cuts, and whether this cut is worth the price. By the end, you’ll have a clear understanding of the tomahawk steak’s value and how to make the most of this luxurious cut.
What Is a Tomahawk Steak?
Before diving into the amount of meat on a tomahawk steak, it’s important to first understand what exactly this cut is. A tomahawk steak is essentially a ribeye steak, but with a long rib bone left intact. This bone can extend several inches beyond the meat, giving the steak its axe-like appearance, which is where it gets its name.
The steak is cut from the rib primal section of the cow, the same area from which ribeye steaks are sourced. The long rib bone is “Frenched,” meaning the butcher scrapes the bone clean of meat and fat for a more dramatic and elegant presentation. In addition to its visual appeal, the bone also plays a role in how the steak cooks, helping it retain moisture during the cooking process.
For more detailed insights on steak anatomy and where the tomahawk steak comes from, check out this steak anatomy guide.
How Much Meat Is Actually on a Tomahawk Steak?
Now that we understand what a tomahawk steak is, the next logical question is: How much of this impressive cut is actual meat? On average, a tomahawk steak weighs between 2 and 3 pounds, which is approximately 32 to 48 ounces. However, not all of this weight is edible meat—a significant portion of the weight comes from the long bone.
Bone-to-Meat Ratio
Typically, the bone makes up 30 to 40% of the total weight of the steak. This means that if you purchase a 3-pound tomahawk steak, around 1 to 1.2 pounds of that weight is bone, leaving you with 1.8 to 2 pounds of edible meat.
Edible Meat
Given the bone’s weight, it’s clear that the actual meat portion of the steak is less than its total weight. For a 2.5-pound tomahawk steak, you can expect around 1.5 pounds of edible meat. The rest is bone and some fat.
Therefore, while the steak is large and impressive in appearance, the amount of meat you’re getting is reduced by the presence of the bone. It’s important to keep this in mind when deciding whether a tomahawk steak is the right choice for your meal.
For more insights into how different cuts of steak compare, you can explore this guide on steak cuts.
Factors That Affect Meat Yield on a Tomahawk Steak
There are several factors that influence how much edible meat you can get from a tomahawk steak. These include the bone’s length, the thickness of the cut, and the butcher’s technique. Understanding these factors will help you get the most out of your tomahawk steak.
1. Bone Length
First, the length of the rib bone plays a significant role in the weight of the steak. The longer the bone, the more weight it adds to the steak, but without increasing the amount of meat. For example, a tomahawk steak with a longer bone might weigh more, but the edible meat portion remains the same as a steak with a shorter bone.
2. Cut Thickness
Next, the thickness of the cut is another important factor. Tomahawk steaks are typically cut 2 inches thick or more. Thicker cuts naturally contain more edible meat. However, even in thicker steaks, the bone still accounts for a large portion of the weight.
3. Butchery Technique
Finally, the butcher’s skill also impacts the amount of meat you’ll get. A skilled butcher can maximize the amount of meat on a tomahawk steak by carefully trimming fat and cutting the steak in a way that preserves as much edible meat as possible. When buying a tomahawk steak, it’s always a good idea to choose one from a reputable butcher to ensure you’re getting the highest quality cut.
For a deeper look at how butchery affects meat yield, check out this guide on butchery techniques.
Comparison: Tomahawk Steak vs. Ribeye and Cowboy Steak
To fully appreciate the tomahawk steak, it’s helpful to compare it to similar cuts like the ribeye and cowboy steak. This comparison will give you a better understanding of how much meat you’re getting from each type of steak.
Ribeye Steak
A ribeye steak is essentially the same cut of meat as a tomahawk steak, but without the long bone. Because there is no bone, nearly 100% of the weight of a ribeye steak is edible meat. This makes the ribeye a more economical option for those who want more meat per pound.
Cowboy Steak
The cowboy steak is another bone-in ribeye cut, but with a much shorter bone than the tomahawk. Like the tomahawk, the bone adds visual appeal, but the shorter bone means there’s more meat relative to the total weight of the steak.
Weight and Meat Comparison
- Tomahawk Steak: 60-70% meat, 30-40% bone.
- Ribeye Steak: Nearly 100% meat.
- Cowboy Steak: 75-80% meat, 20-25% bone.
Ultimately, if you’re looking for a cut that maximizes the amount of meat for the price, the ribeye is the better option. However, if you’re after a steak with both visual appeal and rich flavor, the tomahawk steak is hard to beat.
For more comparisons between steak cuts, check out this steak cut comparison guide.
How Cooking Methods Impact Meat Yield
When cooking a tomahawk steak, the method you choose can affect how much meat you end up with after it’s cooked. Let’s look at how different cooking methods can influence meat yield.
Grilling
Grilling is one of the most popular ways to cook a tomahawk steak. The high heat sears the outside, creating a flavorful crust, while the bone helps retain moisture. However, grilling can also cause some shrinkage, particularly if the steak is cooked for too long or at too high a temperature. To avoid losing too much meat to shrinkage, grill the steak on medium heat and monitor it closely.
Reverse-Searing
Reverse-searing is another excellent method for cooking a thick tomahawk steak. This method involves first cooking the steak at a low temperature in the oven, and then finishing it off with a high-heat sear on the grill or in a cast-iron skillet. Reverse-searing helps minimize moisture loss, ensuring that the steak stays tender and juicy.
Broiling
Broiling uses direct heat from above to cook the steak quickly. This method creates a nice crust while keeping the inside tender. However, like grilling, broiling can cause the steak to shrink if it’s overcooked, so careful timing is essential.
No matter which cooking method you choose, always let the steak rest after cooking. Allowing the steak to rest for 10 to 15 minutes helps the juices redistribute, ensuring that the meat stays moist and flavorful.
For a more detailed look at cooking techniques, including reverse-searing, check out this reverse-searing guide.
Is a Tomahawk Steak Worth the Price?
When it comes to deciding whether a tomahawk steak is worth the price, it’s important to weigh the cost against the amount of edible meat you’re getting. Tomahawk steaks are typically more expensive than ribeye steaks because of their size, bone, and presentation. Prices often range from $50 to $100, depending on the quality of the meat and where it’s purchased.
Cost vs. Meat Yield
While the tomahawk steak offers an impressive presentation, much of the weight is bone. This means you’re paying a premium for the look of the steak rather than the amount of meat. A ribeye steak, which contains nearly all edible meat, often offers more value for the money.
On the other hand, if you’re looking for a steak that makes a statement and delivers both flavor and visual appeal, the tomahawk steak is a great choice. The long bone not only adds to the presentation, but it also helps the steak cook more evenly, resulting in a juicy and tender piece of meat.
Ultimately, the decision comes down to your priorities. If you want the most meat per dollar, a ribeye steak is the better option. However, if you’re after a unique and visually stunning steak, the tomahawk is well worth the price.
Maximizing Edible Meat from a Tomahawk Steak
To ensure you’re getting the most edible meat from your tomahawk steak, it’s important to use proper cooking and carving techniques. Here are a few tips for maximizing your meat yield:
- Use a Meat Thermometer: This ensures the steak is cooked to your desired doneness without overcooking, which can lead to moisture loss.
- Carve Carefully: Start by slicing along the bone to remove as much meat as possible. Then, slice the remaining meat against the grain for the best texture.
- Rest the Steak: Always let the steak rest for 10 to 15 minutes after cooking. This allows the juices to redistribute throughout the meat, keeping it tender and flavorful.
By following these tips, you can maximize the amount of edible meat and enjoy every bite of your tomahawk steak.
FAQs
How much does a tomahawk steak weigh?
Most tomahawk steaks weigh between 2 to 3 pounds, with 1.5 to 2 pounds being edible meat.
What percentage of a tomahawk steak is bone?
The bone typically makes up 30 to 40% of the steak’s total weight, leaving 60 to 70% as edible meat.
Why are tomahawk steaks more expensive than ribeye steaks?
Tomahawk steaks are more expensive due to the long rib bone, the labor involved in preparing the steak, and the impressive presentation. The bone also helps the steak cook more evenly, adding to its value.
Is a ribeye steak a better value than a tomahawk steak?
If you’re looking for the most meat per dollar, a ribeye steak is the better value. However, if presentation and flavor are important, the tomahawk steak is worth the price.
How do you cook a tomahawk steak to retain the most meat?
Reverse-searing or grilling at lower temperatures helps retain moisture and minimize meat shrinkage, ensuring you get the most out of your steak.
Conclusion
The tomahawk steak is a visually impressive and flavorful cut, but it’s essential to understand how much actual meat you’re getting. With the bone accounting for 30 to 40% of the steak’s weight, most tomahawk steaks provide about 1.5 to 2 pounds of edible meat. While ribeye steaks offer more meat for the price, the tomahawk steak’s presentation and flavor make it an excellent choice for special occasions or when you want to impress.
For more tips on how to cook and enjoy a tomahawk steak, explore this ultimate guide on cooking tomahawk steaks.