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.