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A real treat, a tomahawk steak is a bone in rib eye steak with the rib bone intact, french trimmed leaving a beautiful presentation piece. The rib has the most intermuscular fat, making it the most flavoursome cut of beef. We hang this in the piece(long rib) for a minimum of 28 days to ensure you get the most tender and tasty piece of beef.

Our beef is dry aged for a minimum of 28 days



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