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The gargantuan, historic Steak - with a serious Wow factor!

Really a thick Rib Eye Steak - cut from the Fore Rib with the entire bone still attached - but created to really impress - for that special occasion!

Hand prepared 

Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce

Impeccable husbandry

>Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection

The epitome of beefy Steak flavour

Rib Eye Steak is probably the epitome of beefy Steak flavour and texture.

The Rib 'Eye' is so called because it comes from the 'eye' (centre) of the Forerib

The Tomahawk Steak is expertly cut from between the 6th and 12th rib of the Beef

The whole Rib Bone intact

Cut to about 5cms thickness - we then leave the whole Rib Bone intact

You will adore the Tomahawk Steak

If you love Bone-In Steaks such as T-Bone or Porterhouse, you will adore the Tomahawk Steak - as it is cut from the same main muscle as on a Porterhouse and T-Bone Steak.

Drooling, rich and irresistible flavour

Lusciously marbled - the intramuscular fat combines with the bone to yield meltingly textures - with a slightly gelatinous - but drooling, rich and irresistible flavour

Prehistoric presentation  

We carefully French-trimmed the long bone above the Steak for that prehistoric presentation that really will get your guests, family or friends talking - way after the meal or party is over

More than enough for two hungry adults.

Best pan-seared and then oven-roasted - or simply put on the barbecue

Do have a look at out How to Cook/Related Recipes Tab for many ways on how to prepare your Dry-Aged Tomahawk Rib-Eye Steak