35 DAYS DRY-AGED ANGUS TOMAHAWK STEAK
Tomahawk is for those who love Bone in Ribeye steaks but want it bigger. It’s cut from the end of the sirloin.
All of the cattle we choose have been reared outdoors and fed on lush green grass year round. We then age them on the bone in our special maturation unit for a minimum of 28 days. Our expert butchers hand carve them, then shock freeze them to lock in all the goodness.
Unlike home freezing, shock freezing (fast freezing) forms tiny crystals that maintain the integrity of the steak. This allows us to lock in the flavour and texture of the steak while preserving it naturally and preventing bacteria.
For safety and quality, place your frozen products into the freezer immediately
400g steak: Medium Rare 6-8 minutes Medium 8-10 minutes Medium Well 10-12 minutes
800g steak: Medium Rare 12-14 minutes Medium 14-16 minutes Medium Well 16-18 minutes
1.2kg steak: Medium Rare 16-18 minutes Medium 18-20 minutes Medium Well 20-22 minutes
To achieve the best results, we recommend cooking your steaks to medium. Also using a meat thermometer helps you to get the best results.