Description

The Grade 2 Tomahawk Steak is a more cost-effective take on a crowd-favourite cut, without sacrificing much. These are still Heritage Beef Tomahawk Steaks—wet aged ribeye on the bone with that unmistakable long handle—but they don’t quite make the top grade due to being a little leaner, having an oddly shaped bone, or just not quite right and a bit scrappy. Don’t let that put you off. We cooked off some of the roughest-looking ones ourselves, and they proved just how good they really are.

Importantly, you’re not paying extra for the bone here—it’s all show. After years of butchering and breaking these down for costings, it’s clear the ribeye is what you’re paying for; the bone just happens to still be attached. If the bone were shortened or removed entirely, the price per steak would be much the same, it would simply push the price per kilo higher. So now you know how the Tomahawk works and how it’s priced, give it a go and enjoy the wow factor. After all, who doesn’t like a bone to gnaw on?

Information

Butchers Classic Selection

For our ‘Butchers Classic Selection’ we go to great lengths to procure the finest produce we can. For the Classic Selection we only source from a few specifically selected, high quality meat suppliers from around Scotland, the wider UK, Ireland or sometimes further afield. This extensive supply grants us access to higher volumes of the finest speciality and rare breed specific meat, year round.

Product Supplied Frozen