Succulent and tender, this beautifully marbled Tomahawk Steak is one of the largest steaks available - and with its French-trimmed rib bone attached, it's as dramatic-looking at it is delicious. Our beef from our farm is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. Tomahawk Steaks are then cut from the centre of the forerib, and the rib is left attached (producing the shape that earned it the name ‘Tomahawk’, a native American axe). Because it’s a bone-in steak with quite a large amount of inter-muscular fat, it gains loads of flavour during cooking – the rib bone and melting fat infuse the meat with great taste and texture. For a really juicy finished result, we recommend that you rest your Tomahawk Steak for at least 10 minutes after cooking.
