Dry Aged Tomahawk Steak

£18.00£27.00

Named after it’s resemblance to the traditional Tomahawk axe, Tomahawk Steak is becoming more common here in the UK. The Tomahawk Steak is an on-the bone Rib Steak. As it is bone-in Rib Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. We dry age our hindquarters of beef for 28-40 days to ensure the best possible eating experience!

Please note; the price shown is based on a single steak at the weight shown.

Why we dry age

By hanging the beef carcasses on-the-bone and dry ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.

Please note; the price shown is based on a single steak at the weight shown.

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