Information about Pork Tomahawk Steak.
The Pork Tomahawk Steak is a Bone in Pork Cote de Beouf (Ribeye on the Bone), our Tomahawks are a 2 Bone Steak. These French trimmed Steaks are approximately 800g average weight, a great piece to share for 2 people. The delicious thick cut Steaks are from the Rib end of the Loin & Ribeye where the meat is tender with some intramuscular fat for extra flavour & moisture.
These Pork Tomahawk Steaks are a 2 Bone piece, you can also buy these as full 10 Bone Pork Racks (Frenched) or as a 5 Bone half Pork Rack (Frenched). We offer this in different sizes because you can then feed more people with one cook & give the option of 1 or 2 bones per portion. A 5 bone pork rack will feed 5 people, 10 bone will feed 10 people, the larger pieces can also be roasted as a Rack of Pork, before cutting into Pork Tomahawk Steaks.
What is a Pork Tomahawk Steak?
These are a Frenched Twin Bone Steak with thick Steak Meat.
This is a Bone in cut of Pork approximately 800-grams in weight, it has 2 single finger or rib bones attached to the eye of the meat, with the ends exposed. These Pork Tomahawks are cut the same way as our Beef Tomahawk Steaks & Double Lamb Best End Cutlets. These are also referred to as a “Tomapork Steak”, as these are French Trimmed the same as the Beef Tomahawk.
See how they cut single Steaks in America Cutting Tomapork Steaks
The texture of the meat has a consistent grain throughout, it is firm to touch, but not tough, as this is the Sirloin & Ribeye of Pork. We use both of the cuts as it is the full rack cut into pairs to make our Pork Tomahawk Steak. The meat is very easy to slice into 2 single Pork Steaks or to “Butterfly” the steaks for stuffing.
How do we butcher Pork Tomahawk Steak?
The Tomahawk Steak is cut from the Rib section of the carcase.
A whole Pork Loin including the Ribeye section has the Rib Bones one end, the short flat rib bones at the other. The Tomahawk Steaks are cut from the Rib section or Best End of Pork. Our expert butchers cut the Best End of Pork as a whole piece, then the piece is Chinned; this is the process of removing the back bones to leave only the finger or Rib Bones attached.
The next stage in the process of preparing the Pork Rack is to expose & French Trim the Finger Bones; this is called Frenching; the butchers cut along the top of the Best End exposing approximately 3-4 cm of the bones, the exposed bones are then cleaned at the top for presentation (the same as the French Trimmed Racks of Lamb).
The final part of the preparation is to remove the Rind (Skin) leaving an even cover of fat across the back of the Frenched Pork Rack, before cutting into 2 Bone Pork Tomahawk Steaks. In this link we have a video that shows you the whole process by a master butcher on How to French Trim a loin of Pork , this will help you understand the process & see what meat you are getting for your money.
How are Pork Tomahawk Steaks packed?
We pack our Tomaporks in Vacuum Packed Food Safe Pouches, 1 per pack.
We take great care when cutting & packing our Pork Tomahawk Steak because it gives a longer shelf life & a fresher flavour to the piece. The Tomaporks are packaged immediately after cutting & preparing by our expert butchers. Once the Steaks are packed they are labelled with full traceability from farm to fork & placed in recyclable strong carboard boxes. The boxes are placed on pallets & “Blast Frozen” down to -25°c, keeping the meat in perfection condition with a 24 month extended shelf life.
The Freezer Friendly Clear Recyclable Pouches gently hold the shape of the meat & the vacuum process sucks any natural moisture back into the eye of the meat. The pouches protect the piece when being frozen down to -25°c, when you meat is being delivered, in your fridge/freezer at home & when bringing up to temperature before cooking.
The packaging locks in all the natural flavour & moisture to ensure you have the perfect Pork Tomahawk Steak delivered.
To reduce our plastic usage we are using thinner stronger pouches for our vacuum sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or in wholesale businesses are recycling all packaging responsibly because this is the most important link in the “Recycle Chain”. We actively encourage all our customers to recycle & are always looking at new packaging ideas or ways to save energy.
All our production facilities are BRCGS Approved making our products the safest way possible. The strict controls in production & packing rooms ensures that the meats are kept on clean surfaces, with all butchers & production staff wearing fully protective clothing. The measures put in place makes sure the meat keeps its natural taste, giving a very long shelf life when kept frozen at -18°c.
Are Pork Tomahawk Steaks good value for money?
These are a great value Bone in Steak.
We make our Tomapork Steaks as a ready made meat only needing to be seasoned & cooked. There is no need to trim them, the only waste will be a little fat around the edge & the Single Rib Bone. The Steak doesn’t have much shrinkage during cooking, the weight you but is closer to the net cooked weight. The ready prepared Steaks generate Less Food Waste, are generous sized portions made as a Wholesale Pork Tomahawk Steak sold online at a reduced price.
See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfymÂ
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Pork Tomahawk Steaks?
Cooking the Tomaporks under the grill, roasted in the oven / Air Fryer or Smoked on the Barbecue.
As with most Steaks they are an easy meat to cook, these can also be roasted because they are thick cut. These are a great Steak if prepared correctly before cooking & rested afterwards. As this is a 2 Bone Steak you have the choice of cutting into separate portions & grilling them quicker. We have Preparation instructions & Video Recipes below for you to create an amazing Tomapork Steak:
How to prepare a Pork Tomahawk Steaks for cooking:
- Place the Tomapork Steaks into the fridge (in their pouch) until fully defrosted.
- Remove from the fridge & bring up to near room temperature (leave in the bag).
- Take out of the bag, rinse under cold water & pat dry with paper towel.
- Score the outer fat with a knife & rub your seasoning over all meat surfaces, including the scored fat.
- Leave this (covered over) for an hour before cooking as it gets the flavour into meat.
How to cook recipes for Tomapork Steaks:
- Try this recipe on split Tomahawk Steaks
- Â 2 Bone Pork Tomahawk Steak created by Jackie Weight from the UK BBQ School
- Enjoy this Coffee rubbed inspirational cook with a Tomapork
- How to cook Bone in Pork Chops in an Air Fryer
There are many great Pork recipes on the internet for chops & steaks, all with varied flavour profiles & ways to serve them. We enjoyed the Coffee Rubbed recipe that one of our online customers created, this was shared on Social Media so others could make this at home. My Eager Eats on Instagram makes great food & regularly shares this for her followers to enjoy, see My Eager Eats account & enjoy her food.
For many years roast pork has been a simple comfort food on the menus in many households because it is easy to cook & not expensive meat to buy. We enjoy having meat cuts like this available to buy on our website because it is great to see families or couples making tasty meals at home, trying new ideas without costing a small fortune from the butchers.
The Pietrain Pork has great meat to fat ratio & has great flavour because the amount of fat doesn’t overpower the meat itself, leaving it swimming in grease. The meat responds well to simple seasoning, it really brings out the true flavour of steaks on the bone. Many of our customers enjoy cooking these on the Barbecue with their preferred BBQ rub, as this combined with Smokey aromas of the wood chips brings an amazing live-fire flavour to the steaks.
Pro Cooking Tip for Tomapork Steaks:
Please remember to rest your Pork Tomahawk Steak for 10 minutes after cooking, to bring the internal temperature of the meat up a little more to finish cooking, this allows the meat to relax & absorb its natural juices for perfect results.
Are Pork Tomahawk Steaks nutritious?
The Tomapork Steaks are a nutritious Red Meat having essential Protein, Vitamins & Minerals.
The quality of our Pork offers a great source of vitamins, minerals & protein; these are all essential ingredients towards a healthy lifestyle diet. The fat can be removed after cooking, but “fat is flavour” as they say, so you can enjoy a delicious Pork Steak Dinner without having to sacrifice the flavour. Many recipes will have lean Pork as the main meat ingredient & the Pork Tomahawks rubbed with a light low sugar/salt seasoning is no exception for these recipes.
Our choice of Pork is something we have carefully considered, as we find this makes exactly what our customers need for specification, flavour & taste.
Sharing your Pork Tomahawk Steak Recipes on Social Media.
Sharing your Tomahawk Steak Recipes, pictures, reels, stories, videos, cooking methods, tips, tricks & ideas with our followers on Social Media, gives inspiration to many others to help improve their home cooked meals. Creating new recipes for meat cuts like the Pork Tomahawks is all part of the idea of online sharing of your home cooks. People are always looking for new ideas or ways to enjoy more unusual cuts of Pork, it makes it more affordable than eating out.
Tagging us in your posts of the Pork Tomahawk Steak makes it easier for us to find, like comment & share with our followers on our feed or in our stories. We are on Facebook, Instagram Twitter & have a keen following that are always interested in how people cook our meats. We have Hashtags that identify Sherwood products on Social Media, use these on your posts with your Tomahawk Steak so others can find your recipes.
Many people are unsure on how to cook Pork Tomahawk Steak, your posts on Social Media help them to learn the Pro Tips of how to get the best results cooking these. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
However you cook your own Pork Tomahawk Steak… just enjoy it!
Sherwood Foods Hashtags:
#swf_brand #swf_pork #ourbrandisapromise #moremeatfym #porktomahawksteak #porksteak
How to cook & recipe ideas for Pork Tomahawk Steaks:
Garlic Rosemary Pork Tomahawk Steak
Reversed Seared Pork Tomahawk Chops
Frequently asked questions about Pork Tomahawk Steaks:
What is a Pork Tomahawk Steak?
This is a Bone in Steak with a large eye of meat one end of the long rib bone. This has been French Trimmed to expose most of the bone. It is a Pork Cote de Beouf.
Where are Pork Tomahawk Steaks cut from?
The 2 Bone Tomahawks steaks are cut from the top part of the loin & the ribeye section. The meat has more fat around the eye of the meat with a little more marbling.
How do you cook Pork Tomahawk Steaks?
The Pork Tomahawk Steaks are best Smoked & Grilled on the Barbecue. They can also be Oven Roasted or Baked slower at lower temperatures. The Tomaporks are excellent Stuffed & Roasted as a sharing piece.
Are Pork Tomahawk Steaks juicy & tasty?
The meat in the Pork Tomahawk Steak is naturally juicy (the fast cutting & packing keeps all the moisture in) & as they are cut as a 2 Bone Steak much thicker, staying juicier than most regular steaks.
How do you get tender juicy results from your Tomahawk Steak?
The most important part of the cook is to let it rest once cooked. Remove the Steak from the grill, oven etc just before it has fully cooked, lay it down on a wooden board, cover over with a tea towel or lightly cover with foil. The juices go back into the meat & it finishes cooking.
- INFORMATION ABOUT PORK TOMAHAWK STEAK
-
Information about Pork Tomahawk Steak.
The Pork Tomahawk Steak is a Bone in Pork Cote de Beouf (Ribeye on the Bone), our Tomahawks are a 2 Bone Steak. These French trimmed Steaks are approximately 800g average weight, a great piece to share for 2 people. The delicious thick cut Steaks are from the Rib end of the Loin & Ribeye where the meat is tender with some intramuscular fat for extra flavour & moisture.
These Pork Tomahawk Steaks are a 2 Bone piece, you can also buy these as full 10 Bone Pork Racks (Frenched) or as a 5 Bone half Pork Rack (Frenched). We offer this in different sizes because you can then feed more people with one cook & give the option of 1 or 2 bones per portion. A 5 bone pork rack will feed 5 people, 10 bone will feed 10 people, the larger pieces can also be roasted as a Rack of Pork, before cutting into Pork Tomahawk Steaks.
What is a Pork Tomahawk Steak?
These are a Frenched Twin Bone Steak with thick Steak Meat.
This is a Bone in cut of Pork approximately 800-grams in weight, it has 2 single finger or rib bones attached to the eye of the meat, with the ends exposed. These Pork Tomahawks are cut the same way as our Beef Tomahawk Steaks & Double Lamb Best End Cutlets. These are also referred to as a “Tomapork Steak”, as these are French Trimmed the same as the Beef Tomahawk.
See how they cut single Steaks in America Cutting Tomapork Steaks
The texture of the meat has a consistent grain throughout, it is firm to touch, but not tough, as this is the Sirloin & Ribeye of Pork. We use both of the cuts as it is the full rack cut into pairs to make our Pork Tomahawk Steak. The meat is very easy to slice into 2 single Pork Steaks or to “Butterfly” the steaks for stuffing.
How do we butcher Pork Tomahawk Steak?
The Tomahawk Steak is cut from the Rib section of the carcase.
A whole Pork Loin including the Ribeye section has the Rib Bones one end, the short flat rib bones at the other. The Tomahawk Steaks are cut from the Rib section or Best End of Pork. Our expert butchers cut the Best End of Pork as a whole piece, then the piece is Chinned; this is the process of removing the back bones to leave only the finger or Rib Bones attached.
The next stage in the process of preparing the Pork Rack is to expose & French Trim the Finger Bones; this is called Frenching; the butchers cut along the top of the Best End exposing approximately 3-4 cm of the bones, the exposed bones are then cleaned at the top for presentation (the same as the French Trimmed Racks of Lamb).
The final part of the preparation is to remove the Rind (Skin) leaving an even cover of fat across the back of the Frenched Pork Rack, before cutting into 2 Bone Pork Tomahawk Steaks. In this link we have a video that shows you the whole process by a master butcher on How to French Trim a loin of Pork , this will help you understand the process & see what meat you are getting for your money.
How are Pork Tomahawk Steaks packed?
We pack our Tomaporks in Vacuum Packed Food Safe Pouches, 1 per pack.
We take great care when cutting & packing our Pork Tomahawk Steak because it gives a longer shelf life & a fresher flavour to the piece. The Tomaporks are packaged immediately after cutting & preparing by our expert butchers. Once the Steaks are packed they are labelled with full traceability from farm to fork & placed in recyclable strong carboard boxes. The boxes are placed on pallets & “Blast Frozen” down to -25°c, keeping the meat in perfection condition with a 24 month extended shelf life.
The Freezer Friendly Clear Recyclable Pouches gently hold the shape of the meat & the vacuum process sucks any natural moisture back into the eye of the meat. The pouches protect the piece when being frozen down to -25°c, when you meat is being delivered, in your fridge/freezer at home & when bringing up to temperature before cooking.
The packaging locks in all the natural flavour & moisture to ensure you have the perfect Pork Tomahawk Steak delivered.
To reduce our plastic usage we are using thinner stronger pouches for our vacuum sealed meats. We are putting more portions or larger pieces per pack to reduce this further, this lowers our Carbon Footprint. Through energy efficiency & higher throughput, we are able to make cost savings, producing a Greener product.
It is important that our customers at home or in wholesale businesses are recycling all packaging responsibly because this is the most important link in the “Recycle Chain”. We actively encourage all our customers to recycle & are always looking at new packaging ideas or ways to save energy.
All our production facilities are BRCGS Approved making our products the safest way possible. The strict controls in production & packing rooms ensures that the meats are kept on clean surfaces, with all butchers & production staff wearing fully protective clothing. The measures put in place makes sure the meat keeps its natural taste, giving a very long shelf life when kept frozen at -18°c.
Are Pork Tomahawk Steaks good value for money?
These are a great value Bone in Steak.
We make our Tomapork Steaks as a ready made meat only needing to be seasoned & cooked. There is no need to trim them, the only waste will be a little fat around the edge & the Single Rib Bone. The Steak doesn’t have much shrinkage during cooking, the weight you but is closer to the net cooked weight. The ready prepared Steaks generate Less Food Waste, are generous sized portions made as a Wholesale Pork Tomahawk Steak sold online at a reduced price.
See the link here that will explain in greater detail why you get better value with Sherwood Foods #moremeatfymÂ
Provenance of our Pork:
We source locally to our production facilities to reduce our “Carbon Footprint” with lower vehicle emissions & less journey times, reducing stress levels for the pigs. Sourcing our Pork locally from Northern France & Belgium ensures we have a sustainable supply of high quality pork from good welfare farms. Having top grade Pork allows us to make “Restaurant Quality” Pork cuts in larger volumes to supply homes & restaurants across the UK & Europe.
Our choice of preferred Pig breed is “Pietrain Pig”, this is found mainly in the Wallonia region of Western Belgium.
These are a Pig with a good meat yield, low in cholesterol, good muscle structure & a mild temperament. The Pork has a great flavour & texture, combined with modern day slaughtering techniques are designed to be as humane as possible, ensuring light coloured, soft meat.
The colour of our Pork is a light pink & has no discolouring from bruising or a high PH level as the pigs have been looked after from farm all the way through to processing in the best humane way as possible. This makes sure that you get a tastier more tender piece of Pork that guarantees great flavour.
What is Ultimate PH and how does it influence Meat Quality?
How do you cook Pork Tomahawk Steaks?
Cooking the Tomaporks under the grill, roasted in the oven / Air Fryer or Smoked on the Barbecue.
As with most Steaks they are an easy meat to cook, these can also be roasted because they are thick cut. These are a great Steak if prepared correctly before cooking & rested afterwards. As this is a 2 Bone Steak you have the choice of cutting into separate portions & grilling them quicker. We have Preparation instructions & Video Recipes below for you to create an amazing Tomapork Steak:
How to prepare a Pork Tomahawk Steaks for cooking:
- Place the Tomapork Steaks into the fridge (in their pouch) until fully defrosted.
- Remove from the fridge & bring up to near room temperature (leave in the bag).
- Take out of the bag, rinse under cold water & pat dry with paper towel.
- Score the outer fat with a knife & rub your seasoning over all meat surfaces, including the scored fat.
- Leave this (covered over) for an hour before cooking as it gets the flavour into meat.
How to cook recipes for Tomapork Steaks:
- Try this recipe on split Tomahawk Steaks
- Â 2 Bone Pork Tomahawk Steak created by Jackie Weight from the UK BBQ School
- Enjoy this Coffee rubbed inspirational cook with a Tomapork
- How to cook Bone in Pork Chops in an Air Fryer
There are many great Pork recipes on the internet for chops & steaks, all with varied flavour profiles & ways to serve them. We enjoyed the Coffee Rubbed recipe that one of our online customers created, this was shared on Social Media so others could make this at home. My Eager Eats on Instagram makes great food & regularly shares this for her followers to enjoy, see My Eager Eats account & enjoy her food.
For many years roast pork has been a simple comfort food on the menus in many households because it is easy to cook & not expensive meat to buy. We enjoy having meat cuts like this available to buy on our website because it is great to see families or couples making tasty meals at home, trying new ideas without costing a small fortune from the butchers.
The Pietrain Pork has great meat to fat ratio & has great flavour because the amount of fat doesn’t overpower the meat itself, leaving it swimming in grease. The meat responds well to simple seasoning, it really brings out the true flavour of steaks on the bone. Many of our customers enjoy cooking these on the Barbecue with their preferred BBQ rub, as this combined with Smokey aromas of the wood chips brings an amazing live-fire flavour to the steaks.
Pro Cooking Tip for Tomapork Steaks:
Please remember to rest your Pork Tomahawk Steak for 10 minutes after cooking, to bring the internal temperature of the meat up a little more to finish cooking, this allows the meat to relax & absorb its natural juices for perfect results.
Are Pork Tomahawk Steaks nutritious?
The Tomapork Steaks are a nutritious Red Meat having essential Protein, Vitamins & Minerals.
The quality of our Pork offers a great source of vitamins, minerals & protein; these are all essential ingredients towards a healthy lifestyle diet. The fat can be removed after cooking, but “fat is flavour” as they say, so you can enjoy a delicious Pork Steak Dinner without having to sacrifice the flavour. Many recipes will have lean Pork as the main meat ingredient & the Pork Tomahawks rubbed with a light low sugar/salt seasoning is no exception for these recipes.
Our choice of Pork is something we have carefully considered, as we find this makes exactly what our customers need for specification, flavour & taste.
Sharing your Pork Tomahawk Steak Recipes on Social Media.
Sharing your Tomahawk Steak Recipes, pictures, reels, stories, videos, cooking methods, tips, tricks & ideas with our followers on Social Media, gives inspiration to many others to help improve their home cooked meals. Creating new recipes for meat cuts like the Pork Tomahawks is all part of the idea of online sharing of your home cooks. People are always looking for new ideas or ways to enjoy more unusual cuts of Pork, it makes it more affordable than eating out.
Tagging us in your posts of the Pork Tomahawk Steak makes it easier for us to find, like comment & share with our followers on our feed or in our stories. We are on Facebook, Instagram Twitter & have a keen following that are always interested in how people cook our meats. We have Hashtags that identify Sherwood products on Social Media, use these on your posts with your Tomahawk Steak so others can find your recipes.
Many people are unsure on how to cook Pork Tomahawk Steak, your posts on Social Media help them to learn the Pro Tips of how to get the best results cooking these. In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
However you cook your own Pork Tomahawk Steak… just enjoy it!
Sherwood Foods Hashtags:
#swf_brand #swf_pork #ourbrandisapromise #moremeatfym #porktomahawksteak #porksteak
- HOW TO COOK & RECIPES FOR PORK TOMAHAWK STEAK
-
How to cook & recipe ideas for Pork Tomahawk Steaks:
Garlic Rosemary Pork Tomahawk Steak
Reversed Seared Pork Tomahawk Chops
- FAQ PORK TOMAHAWK STEAK
-
Frequently asked questions about Pork Tomahawk Steaks:
What is a Pork Tomahawk Steak?
This is a Bone in Steak with a large eye of meat one end of the long rib bone. This has been French Trimmed to expose most of the bone. It is a Pork Cote de Beouf.
Where are Pork Tomahawk Steaks cut from?
The 2 Bone Tomahawks steaks are cut from the top part of the loin & the ribeye section. The meat has more fat around the eye of the meat with a little more marbling.
How do you cook Pork Tomahawk Steaks?
The Pork Tomahawk Steaks are best Smoked & Grilled on the Barbecue. They can also be Oven Roasted or Baked slower at lower temperatures. The Tomaporks are excellent Stuffed & Roasted as a sharing piece.
Are Pork Tomahawk Steaks juicy & tasty?
The meat in the Pork Tomahawk Steak is naturally juicy (the fast cutting & packing keeps all the moisture in) & as they are cut as a 2 Bone Steak much thicker, staying juicier than most regular steaks.
How do you get tender juicy results from your Tomahawk Steak?
The most important part of the cook is to let it rest once cooked. Remove the Steak from the grill, oven etc just before it has fully cooked, lay it down on a wooden board, cover over with a tea towel or lightly cover with foil. The juices go back into the meat & it finishes cooking.