- Suitable for freezing
- Delivered fresh
- Native breed
- Cook on the BBQ
- Great for home smoking
Dry-aged & 100% grass-fed - Ribeye steak left on a long-cut rib bone flayed of its meat. A caveman classic and a theatrical centrepiece. Perfect cooked over flames!
Andrew Clarke's (award-winning chef & restaurateur) Tomahawk talk:
Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill and get primal!
It’s a Ribeye, with a caveman sized rib bone attached, that someone will definitely want to pick up and gnaw.
My recommendation for Tomahawk steak is to season the outside with coarse sea salt and cracked black pepper, then grill the exterior hard, over a fierce heat, turning every 30-40 seconds – this creates a ‘rotisserie’ effect, for a nice even cooking.
Once you have a good crisp, exterior crust, hang the Tomahawk steak by the bone, over a medium heat, until the internal temperature reaches *51°C (rare) or 55°C (medium-rare) or 60°C (medium).
Rest for one third of the cooking time, before slicing, to allow the muscle and juices to relax. Then take the bone off and cut 1cm thick slices, across from top to bottom. Season with coarse sea salt and serve with a good herby salsa verde, or an umami, anchovy hollandaise.
*Invest in a good thermometer! This will improve your beef and steak cookery to a professional level.
100% grass-fed beef
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.