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Tomahawk Steak
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Description
A steak that makes an entrance. Cut from heritage British cattle, our Tomahawk Steak is dry-aged and expertly French-trimmed for impressive presentation.
Its long rib bone gives it a striking look (and its name), but it's the marbling and flavour that steal the show. Cut from the rib primal, this steak is tender, juicy, and rich with buttery depth - the kind of meat that turns a meal into a moment.
Generously sized to serve two adults, this grass-fed cut delivers a bold, beefy flavour profile with every bite. The bone-in format not only enhances flavour during cooking, but helps retain succulence too.
Sear it, reverse sear it, or fire up the BBQ - however you cook it, it's bound to turn heads.
The approximate length of the Tomahawk including bone will be between 40cm & 45cm long. This can vary a little due to the nature of our naturally reared cattle.
Free Range
Grass Fed
BBQ
Fresh & Freezable
British
How to cook beef tomahawk steak
This is a real centrepiece of a steak, being able to sufficiently feed as many as two adults. Try cooking alongside some home made béarnaise sauce, or perhaps home made gentleman's relish, grilled mushrooms, tomatoes, and sautéed potatoes, while if you're unsure as to how to get the perfect finish for your steak please see our cooking tips.
About the cut
Tomahawk Steak
A new cut originally developed in American steak cutting rooms, and increasingly in demand. It boasts some of the most prime beef of the beast, with the well marbled meat a watchword for quality and flavour. Dry aged we cut this steak to order, firstly cutting the rib bone and the steak out of the hung meat, then French trimming the bone for impressive presentation.
About the breed
Heritage
we'll choose from our selection of available breeds
It's good to eat and enjoy heritage breed meat from British breeds, showing farmers that there is a market for their herds and flocks and encourage them to rear them. Without a demand for their meat, many breeds would die out altogether. When intensive farming reigned unchallenged in the second half of the last century, many of our traditional breeds all but disappeared because they don't take kindly to factory farming. We want to change this and help more people realise that we need to safeguard the natural biodiversity of our farm animals and to demand meat with intrinsic flavour that comes from higher welfare systems. All of our meat fits that bill perfectly.
How it works
Choose your delivery day. Standard weekday delivery is free on orders over £60
Your fresh meat delivery will arrive in a special stay-chilled insulated box, which will stay cold for up to 72 hours.
All our meat is fresh so it can be popped in the freezer if you don't need to use it straight away.
we guarantee the quality of all our goods and produce
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our farms
We are privileged to work with some of the finest farmers anywhere in the world, who are dedicated to producing food in a regenerative and sustainable way. Generations of craft and experience goes into rearing livestock, and the result is quite simply, better meat.
sustainability mission
We are committed to generate a positive impact for people and planet by producing a local, healthy, and tasty product. Our focus on better meat stands for environmental protection and stakeholder engagement, which provide purpose to everything we do.
FAQ
How to prepare a Tomahawk steak
Due to its size, the Tomahawk steak needs a little forward planning. Start by removing it from the fridge about an hour before cooking. Pat dry with kitchen paper to encourage a good crust. Then:
Season generously with flaky sea salt and freshly cracked pepper. You can also rub with a little oil or beef dripping.
If time allows, salt the steak up to 24 hours in advance and leave it uncovered in the fridge to dry brine. This enhances both flavour and texture.
Choose your cooking method - sear and oven roast, BBQ, or reverse sear all work well.
Use a meat thermometer for best results - its thickness means guessing won't do.
The bone may look intimidating, but it's what makes this cut special. Carve by cutting the bone away, then slicing the meat into thick, even strips.
What cut is a Tomahawk steak?
The Tomahawk is a bone-in ribeye steak, taken from the rib primal. It includes a long, French-trimmed rib bone for dramatic presentation and extra flavour during cooking.
How big is a Tomahawk steak?
On average, a Tomahawk steak from Farmison is 40-45cm long (including the bone) and weighs around 1kg, comfortably feeding two adults.
What to serve with a Tomahawk steak?
Classic steakhouse sides work well:
Triple-cooked chips or roasted potatoes
Grilled portobello mushrooms
Béarnaise or peppercorn sauce
Charred tenderstem broccoli or asparagus
Customer reviews
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We are Online Butcher of the Year 2020, and our team has been recognised for their achievements on numerous occasions, scooping various national food, butchery, and business awards for our better meat. We try to be modest, but F&Co’s team of master butchers, smallholding farmers & Michelin Starred chef really are amazing, working for the pride in their craft.
