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Beef Tomahawk Steaks

Name: Beef Tomahawk Steaks
Brand: Butchers
SKU: 90131
Price: 41.75 GBP
Availability: InStock

£41.75

Tax included.

Weight

900g

1.2kg

Quantity

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.

100% British Greendale Beef

Allow the meat to come to room temperature before cooking. Because the Tomahawk Steak is so large, it can be awkward to fit it in a frying pan. If you do have a large enough pan, you can pan-fry the steak if wished. Alternatively, use the pan to sear the steak in a little oil until browned all over, then transfer it to a hot oven (200°C/Gas Mark 6) for 15 minutes. Tomahawk Steaks are also great to grill on a barbecue, but do be sure to cook through properly – if in doubt, use a meat thermometer.

Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.

Beef (UK). We have our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

This dramatic-looking steak is 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.

Why Greendale Beef is best

From our Farm

Based at our family farm in East Devon, the Greendale beef herd comprises a mix of Limousin, Charolais, Red Devon Cross, Belgian Blue and Blonde d'Aquitaine cattle. We place great importance on animal welfare, such as the guidelines set out by the Red Tractor Food Assurance Scheme. Good herd management and a grass- and maize-based diet ensure our animals lead healthy, stress-free lives, and in turn produce superb quality meat. Our beef is hung on the bone for a minimum of three weeks, giving it time to develop wonderful tenderness and flavour, then the skilled butchers at Greendale Farm Shop finish the process, preparing the delicious, high-quality beef products we’re renowned for.

Beef Tomahawk Steaks

Why Greendale Beef is best

From our Farm

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