However, if the bone is Frenched -- that is, partially cleaned, with all tissue (meat, fat, and cartilage) along the end of the bone removed -- it becomes either a tomahawk or cowboy cut.

Tomahawk steak is a large, common steak cut from the rib section of the cow, essentially a bone-in ribeye. The long rib bone is left attached to the steak and is French trimmed to give it a clean ...