In this edition of "Food Skills," chef Angie Mar of Beatrice Inn shows us the brontosaurus-size tomahawk steak that she's serving up as part of the restaurant's meaty Sunday service. The massive hunk of 60-day dry-aged meat is trimmed, liberally salted, blasted with heat in the oven, and then served on a huge wooden board. Watching the steak being carved is a beautiful sight to behold.Subscribe to First We Feast on YouTube: http://goo.gl/UxFzhKCheck out more of First We Feast here:http://firstwefeast.com/https://twitter.com/firstwefeasthttps://www.facebook.com/FirstWeFeasthttp://instagram.com/firstwefeastFirst We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect.
