Why?

[GusRobin]

I was in publix today and they had bone-in ribeye for $7.99 lb and tomahawk ribeye for $9.99 lb. Why would you pay more for something with bone?

[Walleyewacker]

Crazy $2.00 difference tomahawks are a novelty to impress some people when I want steak I want meat not saying the the bone in some recipes makes stocks taste better. But I go boneless 95% of the time.

[GusRobin]

To me there is no difference in the meat of a bone in and a tomahawk, the extra bone in the tomahawk is not in contact with the meat so it doesn't add flavor.
 

[Ka Honu]

I don't think it matters too much at the butcher level although you probably turn some short ribs into less expensive hamburger when you french the bone down on a tomahawk. Other than that, it's all marketing - the macho thing of having a "big stick" (so to speak).

Jus' sayin'...

[Big Dawg]

Yeah, like you, I don't see much advantage to a bone in steak.  Longer cooks on the other hand . . .

It's probably just a show-boat thing.





BD

[GusRobin]

Yeah, like you, I don't see much advantage to a bone in steak.  Longer cooks on the other hand . . .

It's probably just a show-boat thing.


BD

Bone in may have more flavor than boneless. But a tomahawk bone doesn't add more flavor than a bone-in, so not worth the extra 2.00

[Big Dawg]

I agree that the Tommyhawk is a showpiece, and that's what you're paying for.

I still not sold on the real value of a bone on something that's on and off the grill is 30 minutes.  WE just some bone in ribeye last night, because they were on sale at Publix.  They were pretty good, but I think it was more the grill guy as opposed to the pieces of bone attached.
 




BD

[Lines]

I agree, I have had the same experience, it's the grill guy!!!!