Our succulent dry-aged Tomahawk Steak on the bone is named after its resemblance to the traditional Tomahawk axe. Known in France as a Cote de Boeuf, the Americans call it a bone-in prime rib steak – it is effectively a rib-eye steak with the rib bone left in meaning the Tomahawk Steak is absolutely packed with flavour.
The Tomahawk is a steak lover’s dream come true. It features a large bone with a thick ribeye and strip steak on one side and our dry-aged rib cap on the other. If you’re looking for a steak that’s got it all, we’ve got what you’re looking for. All of our steaks are dry-aged for at least 28 days — a process designed to enhance the natural flavour of the meat, guaranteeing the ultimate in taste and tenderness.
Tomahawk Steak – on-the-bone Rib Steak
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.
At Meat & Cleaver, we only prepare the tastiest, tenderest cuts of meat. 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.
All our delicious meats are cut to order by hand. We endeavour to cut as close to the required weight as possible but occasionally the weight may be slightly higher or slightly lower than that ordered (although we will always try to make it over the ordered weight!).
A Note About Marbling
Marbling is what we call intramuscular fat, that runs through the meat improving steak’s tenderness, moistness, juiciness, and flavour.
When it comes to steak, no quality is so highly prized as marbling. Certain cuts of beef are known for their high degree of marbling such as ribeye, short rib, brisket, sirloin and tomahawk steaks. The presence of marbling has an extremely positive effect on the eating quality of beef, in terms of tenderness, juiciness/moisture and flavour.
Of course, if you would prefer a leaner cut then please let us know in your order notes when you make your order.