![]() The meat responds well to simple seasoning, it really brings out the true flavour of the steaks on the bone. 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. My Eager Eats on Instagram makes great food & regularly shares this for her followers to enjoy, see her account & enjoy her food.Įnjoy this Coffee rubbed inspirational cook with the Pork Tomahawk, it shows just how tasty good pork can be! 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. There are many great Pork recipes on the internet for chops & steaks, all with varied flavour profiles & ways to serve them. ![]() 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. The Pork Tomahawk Steak can then be divided into thick-cut chops or sliced for smaller portions with added apple sauce garnished over the top. These can be roasted on the bone as a simple whole piece covered over & the fat covering will add flavour & help keep it moist. The meat is very easy to slice into 2 single pork steaksor to “Butterfly” the steaks for stuffing. We use both of the cuts as it is the full rack cut into pairs to make our Pork Tomahawk Steak. 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. 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. 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. 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. The final part of the preparation is to remove the rind & leave an even cover of fat across the back of the Frenched Pork Rack, before cutting into 2 Bone Pork Tomahawk Steaks. 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 loin exposing approximately 3 cm of the bones, the exposed bones are then cleaned at the top for presentation the same as the French Trimmed Racks of Lamb. ![]() ![]() 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 Tomahawk Steak is cut from the rib end of the pork loin.Ī whole pork loin has the rib bones one end & the short flat rib bones at the other, the Tomahawk Steaks are cut from the rib end or Best End of Pork. Where is the Pork Tomahawk Steak cut from? These Pork Tomahawks are cut the same way as our Beef Tomahawk Steaks & Double Lamb Cutlets. 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 (French trimmed), the main eye of the meat is the Sirloin with the rind or skin removed, leaving only an even fat layer. Information about the Pork Tomahawk Steak.
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