Unveiling the Majestic Veal Tomahawk Chop Steak

The veal tomahawk chop steak is a showstopping cut of meat that is rapidly gaining popularity among meat connoisseurs. With its distinctive shape and incredibly tender, succulent meat, it’s easy to see why this cut has foodies drooling

In this article, we’ll uncover everything there is to know about the veal tomahawk chop steak. From its origins and characteristics to how to select, cook, and serve it, you’ll gain a comprehensive understanding of this magnificent cut of veal. Let’s get chopping!

What Exactly Is the Veal Tomahawk Chop?

The veal tomahawk chop is a bone-in ribeye steak cut from the rib section of a young calf. It features a long, exposed bone that has been frenched (meat scraped off to expose the bone). This gives the chop a signature “handle” shape resembling a small tomahawk axe.

The eye of meat sits in the middle with a cap of flavorful spinalis dorsi muscle on top. The tenderloin runs along the bottom of the bone. Altogether, this creates an impressively marbled, juicy cut ideal for grilling or searing.

Where Does the Distinct Name Come From?

The veal tomahawk chop steak owes its memorable name to the beef tomahawk ribeye steak The beef version originated from the Rio Grande cattle drives when cowboys would enjoy ribeye steaks with the bones frenched for easy handling,

Veal is simply a younger version of beef, coming from calves 5-12 months old. By using veal instead of mature beef, the tomahawk chop takes on a more delicate flavor and tender texture. It also takes well to the signature handle-shaped bone.

What Are the Key Characteristics of This Cut?

Here are the main features that set the veal tomahawk chop apart:

• Dramatic, long-bone presentation

• Tenderloin and spinalis dorsi muscles for tenderness

• Generous marbling between the bones

• Milder, more delicate flavor than beef

• Larger size ranging from 16-24 oz.

• Must be cut 1-1.5 inches thick for proper cooking

• Best cooked by grilling, broiling, pan searing

• Impressive for single servings at restaurants

The veal tomahawk chop’s unique look and melt-in-your-mouth meat make it a real showstopper meal.

How to Select the Best Tomahawk Chop

When purchasing a veal tomahawk chop, keep the following tips in mind:

• Look for a thick chop at least 1-1.5 inches thick. This prevents overcooking.

• Seek lots of marbling for flavor and tenderness. Bright white fat should run through the meat.

• Choose a moderate 16-24 oz. size. Too small loses the dramatic bone effect.

• Seek chops with the meat still attached along the bone rather than fully frenched.

• Pick chops trimmed of excess fat and membrane for easier cooking.

• Ensure the bone is left long, around 8 inches, for full hatchet shape.

• Opt for chops with the most spinalis dorsi cap meat for added richness.

The right veal tomahawk chop will be both gorgeous in appearance and perfect for cooking.

Mastering the Cooking Process

Cooking a veal tomahawk chop steak requires care to keep the meat tender and juicy. Follow these steps:

• Pat the chop dry and generously season with salt, pepper, and herbs.

• Preheat grill or pan to very high heat, around 500°F. Veal needs quick, hot cooking.

• Sear chop for 2-3 minutes per side to get an initial brown crust.

• Finish cooking in a 400°F oven or indirect grill heat until it reaches 135°F internal temperature.

• Baste occasionally with herb butter to keep the meat from drying out.

• Rest 10 minutes before slicing against the grain into medallions.

• Avoid overcooking as veal dries out quicker than beef. Use a meat thermometer to check.

The spicy crust paired with tender, rosy meat makes for an unbelievable eating experience with the veal tomahawk chop.

What Are the Best Side Dishes and Sauces?

The veal tomahawk chop deserves some complementary flavors. Consider these sides and sauces:

Sides:

• Roasted or mashed potatoes

• Sauteed mushrooms

• Roasted Brussels sprouts

• Creamy risotto or polenta

• Grilled asparagus

Sauces:

• Herb compound butter

• Cabernet wine reduction

• Béarnaise sauce

• Horseradish cream

• Truffle butter

• Chimichurri

Let the luxurious veal chop shine as the star of the plate, and lean on bold sauces or herby sides to complete the package.

Helpful Serving Tips and Presentation

Serving your veal tomahawk chop steak with care makes an even greater impact on guests. Keep these tips in mind:

• Slice the rested chop diagonally across the grain into thin medallions for most tenderness.

• Fan out slices to showcase the lovely medium rare interior.

• Plate the bone upright along the meat to highlight the impressive tomahawk shape.

• Garnish subtly with fresh herb sprigs – try rosemary, thyme, or chives.

• Add a drizzle of sauce across the plate, but don’t drown the veal.

• Serve family-style on a large platter for a festive dinner party centerpiece.

With its dramatic bone and perfect slices of meat, the veal tomahawk chop makes a fabulous presentation.

Is the Veal Tomahawk Worth the Price Tag?

Due to its large size, prep work, and veal’s premium status, the tomahawk chop costs more than other cuts, ranging from $50-100. While not an everyday purchase for most, it provides a memorable special occasion meal.

The exciting presentation, incredibly succulent meat, and potential to share the large chop make it well worth the splurge. It’s the perfect cut to celebrate a special birthday, anniversary, or holiday feast.

The Takeaway on This Unique Cut

The veal tomahawk chop steak has cemented itself as one of the most impressive and desired cuts of meat. Its distinctive shape, gorgeous marbling, and incredibly tender texture create a luxurious eating experience with wow factor. By selecting, cooking, and presenting it properly, you can serve up an unforgettable steak dinner.

While pricier than other cuts, the veal tomahawk chop delivers on its promises of beauty, flavor, and tenderness. For meat lovers seeking a standout meal, look no further than this majestic cut.