Discover the top 5 best halal Tomahawk in Singapore

The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached. 

The tomahawk is carved from the beef rib – the same primal section as any other ribeye. It’s a very thick (at least 2 inches) steak cut from ribs 6-12 on the rib primal. This cut will include the longissimus dorsi (eye of ribeye), spinalis (the ribeye cap), and the complexus.

The signature, extra-long bone is left whole and attached – and trimmed for beauty in a way that’s called “Frenched.” This means the bone is expertly cleaned of meat and fat by our master butchers. This resulting masterpiece resembles a ‘handle’ and that resemblance is where its namesake originates – the tomahawk axe.