You're not getting much more meat or extra flavor, you're literally paying for an extra foot of bone that you can't even eat.

"Essentially, you're just buying the bone," Chef Michael Puglisi of Electric City Butcherssaid about the tomahawk. "It's more about aesthetics than anything."

Puglisi and his partner Steven Sabicer run a whole animal butcher shop in Santa Ana, California, and they were a little reluctant in letting the cat out of the bag. But as skilled butchers who work closely with beef on a daily basis, they kept it real with us.

They definitely don't mind selling the tomahawk at their butcher shop, as the meat that's cut off the bone just gets sold as pieces of short rib, so there's no loss on their part.