Tomahawk Pork Chop (14 oz)

Also…

This cut comes from the rib of the animal thus the name bone-in ribeye. It is a very tender cut because of the position it is located in the animal.

Preferred cooking method: Grilling is always best but an roasting or even pan searing will work

Preferred seasoning: we just use salt and black pepper. However, if you are feeling adventurous try a dry rub of your choice!

Gaucho tips:

1. Do not overcook! The bone-in helps the chops cook more evenly and assists with maintaining moister so be aware of the time.
2. When cooking in the oven flip the chops halfway through cooking
3. Bring meat to room temperature to have a more even cook
4. If you use a smoker the best wood is fruit woods as they pair well with the natural sweetness of the pork.

Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results

This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges.  We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping.  We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.