Tomahawk Steaks (1.2kg)

We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. The management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry_aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.

This dramatic_looking steak is cut from the centre of the forerib, and the rib is left attached (producing the shape that earned it the name ‘Tomahawk’, a native American axe). Because it’s a bone_in steak with quite a large amount of inter_muscular fat, it gains loads of flavour during cooking – the rib bone and melting fat infuse the meat with great taste and texture.

Allow the meat to come to room temperature before cooking. Because the Tomahawk Steak is so large, it can be awkward to fit it in a frying pan. If you do have a large enough pan, you can pan_fry the steak if wished. Alternatively, use the pan to sear the steak in a little oil until browned all over, then transfer it to a hot oven (200°C/Gas Mark 6) for 15 minutes. Tomahawk Steaks are also great to grill on a barbecue, but do be sure to cook through properly – if in doubt, use a meat thermometer.