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Tomahawk Steak (approx 1.1-1.2 kg)

Rated 5.0 out of 5
Based on 3 reviews
Original price $50.00 - Original price $50.00
Original price
$50.00
$50.00 - $50.00
Current price $50.00

Our Grass Fed and Finished Tomahawk steak is is one very impressive cut! 

Aptly named for the large bone running down the centre that makes it look like a tomahawk axe, it is also known as On-the-bone Rib Steak.

Food service quality, the steak is a spectacular addition to the dinner table. Challenge yourself, or preferably share with friends!

Our 100% grass fed and finished beef is regeneratively farmed and MSA graded.

 

*Product may have a shorter bone. 

Bring steak to room temperature 30 minutes prior to cooking. Season steak and sear each side for 3-4 minutes. Transfer to oven for 30 minutes, internal temperature of meat should be at 54C.
3-4
This product is snap frozen for your convenience. Thaw overnight in the fridge when ready to eat.
average rating 5.0 out of 5
Based on 3 reviews
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3 Reviews
Reviewed by Karen H.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Yum yum tomahawk steak

We cooked on the charcoal Webber and reversed seared. The flavour and tenderness was fabulous, it was a wonderful Sunday roast for 3 to 4 people. Thank you will definitely order again.

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Dirty Clean Food

Wow!
What a feast - looks delicious, - Thank you for your review.

Reviewed by Sharon L.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Tender

What you waiting for go buy, it’s tender and full of flavour.

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Reviewed by emma h.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Great fatty steak goodness!

Very tasty beef and good value even with the bone. Have been ordering for a while now and have received varied shapes and sizes, some with the brisket still attached to the rib. Have experimented tenderising these with salt on a drying rack in fridge for couple days before reverse searing low temp in oven then on the BBQ and that worked better if you don't mind chewing and it's worth it for flavour otherwise for more significant slab of brisket cutting it off completely and braising/slow cooking is winning!

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