TOMAHAWK lands on Elba: the giant steak with the axe-shaped bone

The autumn 2017 novelty on Elba where meat is concerned is the TOMAHAWK STEAK, which the TENNIS – Pizzeria e Braceria in Marina di Campo is offering – by reservation – from Friday 27 October.

“It is a special cut of meat – owner Maurizio Lenzi explains – which, having conquered America, is now enjoying great success right across Italy, and which we wanted to bring to Elba too, in our own restaurant.”

The wholly original name of this steak comes from the war axe of the Native Americans, whose shape it recalls. An unmissable cut at the best American barbecues, the Tomahawk is increasingly appreciated by Italian meat lovers as well.

The Tomahawk is a particular cut taken from the front part of the sirloin of selected cattle, with specific physical characteristics, raised on a certain type of feed before slaughter. Only thanks to a controlled diet can the animal develop a particular kind of marbling that will soften the fibres of the meat during cooking.

“It is a meat more flavourful than a traditional rib steak and at the same time as tender as a fillet – Maurizio explains. - The Tomahawk has a unique and inviting appearance due above all to its distinctive shape, and on the palate it delivers a tenderness and an intensity of flavour that are truly special!“

The bone that makes this particular steak look so much like a club or an ancient war axe is left intact and can be up to 30 cm long. The steaks are normally about three fingers thick, with a weight ranging from 800 g to 1.2 kg... but in the United States you can even see Tomahawks 6 cm thick!

“The Tomahawk cut is highly prized – continues the owner of the Braceria TENNIS - : at that point of the sirloin the meat has very fine fibres combined with a dense web of fat that makes it extremely tender and tasty.”

According to the experts, the Tomahawk is at its best grilled, which brings out its flavour. The cooking, although with some particularities, is similar to that of the bistecca alla fiorentina: a few minutes on every side, bone included. And, as always, to savour it at its best and enjoy the effect of the marbling, cooking it rare is recommended.

Since it is such a particular product, few and carefully selected farms supply it, and for this reason it is prepared BY RESERVATION ONLY.

“We are very happy to offer this novelty in our restaurant. – Maurizio explains – Our Tomahawk steaks, of the very highest quality, come from Limousin beef (a breed originally from the Limousin area of France) raised in the Maremma, in the Aratrice area. We look forward to letting you try them, because the Tomahawk is the perfect cut for those who like to eat their meat right down to the bone.”

TENNIS – PIZZERIA E BRACERIA Marina di Campo (LI), Loc. La Serra, 19 - Tel. 380.3806771 - Tel. 331.1150197