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They are called "rib fingers" because these are very thin and long beef cuts
amino acids
Approximate weight 3 lbs
You can cut this whole cut down to whatever size steaks you would like
Whole Rabbit pasture raised in Florida
Tomahawk Flat Iron They are called "rib fingers"The Tomahawk This glorious cut of meat is actually a large ribeye steak that is specifically cut with about 8 12 inches of rib bone left on it. The bone is Frenched, a culinary term that means it is trimmed of fat and meat. The Tomahawk steak is meant to look like the handle of an ax. Its the same technique that is used on a rack of lamb. The bone is intended to give it the wow factor however it also helps insulate the tender meat while it cooks. The
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