Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz
About the Steak
Grass-fed and aged on the bone a Tomahawk is a ribeye steak with the long-cut rib bone flayed of its meat! Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill or barbeque and get cooking.
Each steak weighs 1 kg and serves 2 people.
Primrose Herd's beef is only from the best local, grass-fed Cornish cattle leading to the highest of quality beef, whether it be steak or roasting joint.
Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging.
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👨🍳 CHEF’S SECRET TIP For the ultimate crust, dry-brine your Tomahawk. Generously salt the steak on all sides 4–24 hours before cooking and leave it uncovered in the fridge on a wire rack. This "air-drying" process removes surface moisture, ensuring a deep mahogany sear without overcooking the center. Pro Tip: Always pat the meat bone-dry with a paper towel right before searing—moisture is the enemy of a perfect crust. |
Delivery Information
Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.
Original: $50.72
-70%$50.72
$15.22Description
About the Steak
Grass-fed and aged on the bone a Tomahawk is a ribeye steak with the long-cut rib bone flayed of its meat! Tomahawks are made for grilling. They’re almost certainly not going to fit in your oven, so light up the grill or barbeque and get cooking.
Each steak weighs 1 kg and serves 2 people.
Primrose Herd's beef is only from the best local, grass-fed Cornish cattle leading to the highest of quality beef, whether it be steak or roasting joint.
Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging.
|
👨🍳 CHEF’S SECRET TIP For the ultimate crust, dry-brine your Tomahawk. Generously salt the steak on all sides 4–24 hours before cooking and leave it uncovered in the fridge on a wire rack. This "air-drying" process removes surface moisture, ensuring a deep mahogany sear without overcooking the center. Pro Tip: Always pat the meat bone-dry with a paper towel right before searing—moisture is the enemy of a perfect crust. |
Delivery Information
Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.