Examsegg’s Post

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 is a thick edge and back part. This is a tenderloin between the 6th and 12th rib of the cattle carcass, that is, from the thick edge (Rib). From the same cut as Ribeye. The difference is that the tomahawk is on the bone. Long From 5 to 30 cm! This is a very juicy meat with the highest degree of marbling - an even distribution of fat layers. The thickness of the steak is up to 5 cm, and the weight can sometimes reach 1.3 kg! Alternative names: cowboy ribeye, ribeye on the bone, rib steak, côte de boeuf steak (in the UK), rib fillet steak (USA). Tomahawk is a juicy and tasty meat, with an oily taste and a light nutty aftertaste ... The appearance of this steak is impressive and deserves special occasions - the best dinners with friends and family. From London to Tokyo: Where Tomahawk Is Served Around the World Tomahawk steak is served in fine dining restaurants around the world, including London, Los Angeles, New York, Tokyo (and other cities in Japan), Leon (Spain), Chicago, and more. Can you guess how much the most expensive Tomahawk steak costs? 3...2...1... This is a Japanese A5 Wagyu Tomahawk that costs $1,000. It's called Papi Steak, and it's served at Aragawa Restaurant in Tokyo, Japan. In the lower east of the UK, there is a chain of restaurants called Tomahawk Steakhouse, which first opened in 2017. They serve only the best quality and dry-aged tomahawk steaks. The diet of Aberdeen Angus bulls is such that the marbled beef is sweet, and also with a caramel crust when fried. To achieve this, each Angus, depending on the time of year, eats either grass in the meadows or grass mixtures. Upon reaching 350 kilograms, it is sent to the feedlot, where it eats grain feed for 250 days, the basis of which is sweet corn.

From fresh and frozen seafood, game meats and birds, to Old World sausages, we have it all. But Beef? Beef’s our specialty. One bite and you - and your customers - will understand why.💥 Learn more at halperns.com📲 #halperns #meat #quality #qualityproducts #meatindustry #restaurant #restaurantmanager #restaurantindustry #foodindustry #fooddistribution #fooddistributor

It takes serious #projectmanagement to cook those #dumplings!🥟 Making dumplings together with my #family to celebrate #Chinese #NewYear is one of my favorite activities🌟 But I’m reminded once again that the process of creating this delicious dish is long and complicated! During the making of the 🥢dough 🥢filling 🥢dumpling folding process #mistakes are critical to the end-dumpling #quality💣 #Bottlenecks can easily mess up the whole process🧨 There’s always lots of #chefs in the kitchen🧯 #Frustration is palpable, when the dumplings break open while cooking🗡️ - #blaming and #disclaimers fill the air in the kitchen🩸 Like other important projects, dumpling making requires a serious #projectmanager, an experienced #qualitycontroller and a #leader who makes sure snacks and drinks are readily available to keep all the chefs happy 😃 Bon appetit! 🧧🪭🎉

Great chefs know there’s no better way to understand an animal than by breaking down the carcass. The revival of whole beast cookery is all about appreciating butchery as an art, ensuring nothing goes to waste. It’s more than slicing meat—it’s about using every piece and achieving zero waste. Honing these skills empowers chefs, expanding their culinary creativity while saving costs by purchasing whole carcasses.   What are your thoughts? How important are these skills for a chef working in a restaurant that serves meat? . . . . . #ConsciousKitchens #cheflife #cheftalk #foodwaste #nosetotail #thisisirishfood #irishfood #dublinfood #dublinrestaurants #irishmeat #butchery  

BBQ season is in full swing! 🍖 Whatever the weather it seems this year. Whilst most people are debating the best marinade, we've been debating the nuances of classifying BBQ products 🔎 Specifically ribeye steak with a packet of seasoning and an already seasoned ribeye steak - same tariff code or different code? And is it the same duty rate? Find the answer in our latest blog https://lnkd.in/eRRnNS98 #foodclassification #retailer #foodmanufacturer #tariffcode #customsclassification

Do you like waiting in line? How many of you hate waiting more than thirty minutes once you place a food order at your favorite restaurant? If so, you won't believe what you read in this article but it is true. Check it out and get on the list...that is if you are under 40 or 50 years old. Enjoy! Read, Reply, and Repost

BBQ season is here! 🍖 Whilst most people are debating the best marinade, we've been debating the nuances of classifying BBQ products 🔎 Specifically ribeye steak with a packet of seasoning and an already seasoned ribeye steak - same tariff code or different code? And is it the same duty rate? Find the answer in our latest blog https://lnkd.in/eRRnNS98 #foodclassification #retailer #foodmanufacturer #tariffcode #customsclassification

BBQ season is in full swing! 🍖 Whilst most people are debating the best marinade, we've been debating the nuances of classifying BBQ products 🔎 Specifically ribeye steak with a packet of seasoning and an already seasoned ribeye steak - same tariff code or different code? And is it the same duty rate? Find the answer in our latest blog https://lnkd.in/eRRnNS98 #foodclassification #retailer #foodmanufacturer #tariffcode #customsclassification

Learn the easiest way to make pan frozen french fries for that golden perfection! Whether you’re short on time or just craving a quick meal, this step-by-step guide will show you how to make restaurant-quality fries at home with minimal effort. Perfect for busy professionals and home cooks!.....read more please visit our website. Website link in Comment Box ⬇ #Allkitchenthing #CookingTips #FrenchFries #HomeCooking #QuickSnacks #FoodLovers #CrispyFries #PanFrying #EasyRecipes #CookingGuide #KitchenHacks

In how many ways you use rice at your restaurant? Rice is such a staple ingredient, and so much of it goes in the bin. The best way to avoid wasting rice is to cook the correct amounts. Here are my 10 ways of rice: Clockwise: Arancini Rice patty Rice pancake Rice milk Fried rice Rice pudding Risotto Rice cracker Puffed rice Center: Cooked rice #foodwaste #zerowaste #chefs #restaurants #rice