1. Tomahawk steak plastic bag This stalk is because Tomahawk steak is too expensive, and plastic bags are used to gain weight, which comes from the food Da Daning. Tomahawk steak is soulless without plastic bags.

2. Tomahawk Steak, originally an Indian language, stands for the tomahawk used by Indians to show strength and freedom. It first rose in Australia and did not prevail in China in the early years. Authentic tomahawk steak has strict standards on the age, feed and size of cattle. Usually, calves about 6 months old are fed for 7 days after weaning, and then slaughtered. Bones about 3 cm long and meat bones weighing about 1 kg are cut out in the ribs. Because they are shaped like axes, they are called "Tomahwak" because they are shaped like axes.

3. A cow can only cut 9-1 tomahawk steaks at most, and the tail ribs are too short and the meat is not thick enough, so it can't be cut into an axe. The beef on these ribs can be called golden meat, and its tenderness, elasticity and fat-thin ratio are all first-class. Beef has no fascia, and it is fat and thin evenly. When grilled on marble, it melts its oil, induces the strongest juice flavor, and locks its nutrients to achieve the most perfect effect.