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hang the tomahawk steak by the bone over medium heat until the internal temperature reaches 51°C (rare)
as they embody our whole-carcass butchery philosophy
A fabulous cut for roasting and it is a delicious joint perfect for Sunday lunch as an alternative to the likely line up
golden chicken skin
Serve with fresh Southeast Asian herbs such as Vietnamese coriander or sawtooth coriander
Ribeye Steak queen hang the tomahawk steak byRibeye Steak The King of Steak For many, ribeye steak is considered the King of Steak a cut prized for its exceptional flavour, succulence, and rich marbling. Our grass fed, heritage breed, dry aged ribeye steaks deliver deep, intense flavour, with the natural eye of fat setting them apart as one of the most luxurious and deeply flavoured steaks available. Because our cattle are 100% grass fed, and we dry age on the bone for a minimum of 28 days, the