28/05/2009 12:35:00 PM
IT is a new experience in shared eating that the beef industry is hoping
will generate new excitement in restaurants across Australia.

Known as the Tomahawk, it is one of the largest rib eye steaks in
Australia, weighing from 1.3 to 2.5kg, and takes its name from the 30cm
of rib bone that is left on the meat while cooking.

According to Meat and Livestock Australia business development manager
Bill Lindsay - who co-hosted 87 of Adelaide's finest chefs and food
media at the lunch launch - the steak is designed to be brought to the
table, then carved and shared between four to six people.

"We hope that chefs will take it up as a piece of theatre and some fun
in their restaurants," Mr Lindsay said.

"Because it is a new concept, consumers should ask their butchers and
restaurants to order the special cut. It would make a great conversation
piece for a dinner with friends."

Lachlan Bowtell, MLA's marketing manager for trade, said it was a case
of tackling the current economic climate head on. "With the Australian
food-service sector experiencing a bit of a downturn due to the global
economic crisis we are taking the bull by the horns (or the ribs) and
adding some excitement to the beef scene.

"We already have a firm commitment from several South Australian outlets
looking to menu the item, along with wholesaler support. We are also
talking to a number of processors to get the specification in the boning
room changed to accommodate the increased bone length, and so far we
have received some real encouragement by two processors in particular.

"So in these times of 'a selling down' attitude in food service, we have
done the opposite with a novelty steak giving the customer what they
want - nutritious, delicious beef coupled with a unique experience."

http://fw.farmonline.com.au/news/sta...e/1525775.aspx
with photo of the cut