TOMAHAWK STEAK.

Tomahawk is a battle axe of the North American Indians, and it is also the name of a steak made of marbled beef, which many have dubbed “ribeye on the bone“, in the menu of some restaurants it is called that, and is a piece of meat from the back on a long, cleaned rib, outwardly similar to the harsh weapon of the American Indians. During the heyday of cattle breeding in the Wild West, somewhere in the 19th century (or earlier), American cowboys often cooked steaks over a fire. They are said to have invented a way to cut the juiciest piece of beef right on the large rib bone. Cowboys really like to eat meat right off the bone and without having to cut it. In those days (20th century), huge beef steaks, even with a rib, were a great value. It was a dish that was treated on special occasions. Subsequently, the Tomahawk became popular all over the world, became a symbol of luxury and meat gourmetism. A steak of a real predator. One steak is enough for 2 people. The location in the bull