Dry Aged Tomahawk Steak


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.


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