Tomahawk À mijoter the round is subdivided into

the round is subdivided into three sections: the eye

The Denver steak

This cut is similar to flank steak and flank

like the Delmonico

Cooking: This cut is suitable for grilling

Tomahawk À mijoter the round is subdivided intoThe tomahawk is the cut to impress your guests at a BBQ. This cut is simply the sirloin steak without the bone trimmed, just like the ribeye. Unlike the ribeye, the rib bone is left lengthwise, giving the steak an impressive handle. Like the ribeye, this is a tender and very flavorful piece of meat thanks to this bone. Pieces are sold by weight, a price adjustment will be made when preparing the order and a refund will be issued if the piece is