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Refrigerated/frozen. Individually vacuum-packed cut.
(sliced) 0.8 – 1.2 kg/piece
Located under the front section of the spine, the tomahawk is essentially a ribeye cut with a specially cut bone, measuring at least 15 cm in length. The unique appearance of the cut resembles a Native American axe called a “tomahawk.” The Tomahawk is a highly marbled, exceptionally tender, and flavorful steak, containing the ribeye portion.
Common names: Rib Steak, Bone-in Rib Steak, Long Bone Rib Steak
Weight: approx. 2.0-3.0 kg/piece
Delivery condition: Refrigerated/frozen – please specify the desired condition of the cut in the “order notes” box.
Meat condition: Aged and vacuum-packed cut.
Validity: Refer to the label on the packaging.
Transport temperature: Over a period of 36 hours between -2 and +3°C.
Refrigerated storage temperature: 2-4°C.
- Remove the cut from the refrigerator at least half an hour before cooking.
- It is usually cooked on the grill or in a pan, but other methods can also be used.
- Sear for about 3 minutes on each side.
- After cooking, let it rest for 5 minutes.
- Use a knife to cut the meat, following the bone to separate the meat.
- Slice into 1-1.5cm pieces.
- Season before serving.
Iată o sugestie pentru prepararea unei piese Tomahawk Angus, care va reuși să impresioneze, dar cel mai important,
Cowboy Steak and Tomahawk are Ribeye (or Eye of the Rib), identical pieces of steak except that the Tomahawk has 7 inches of extra rib, is hollow bone that protruding into the extension of the piece of meat.
Preheat the oven to 200°C. Start by preparing the potatoes.
Bring the piece of Tomahawk or Cowboy steak to room temperature
You can also find this item
Provenance and traceability - from the farm in Sibiu
From grass to beef, from farm to your plate!
Premium Angus beef is produced in Sibiu, in an area with a gastronomic story. The meat is naturally and wholesomely sourced from Angus cattle raised in a low-stress environment.
The superior quality of the beef starts from top Angus genetics and the development of its quality is pursued throughout the entire production process. Quality development is carried out from calving, nursing the calf by the mother, until 7-8 months, rearing in an extensive pasture system, natural fodder produced on our farm, for the winter period and carefully selected fodder recipes, for fattening, according to the principles of sustainable agriculture, that we wok by.
The specificity of Angus beef is given by the degree of marbling, tenderness, juiciness and taste. The local product comes from a fully controlled process of production, that creates a link between the cultural traditions of the area we work in, and the innovative system, resulting in a natural, healthy and tasty product.
Find out more about Premium Angus production farm – Karpaten Meat Group.
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