Tomahawk Steak

Our tomahawk steak, cut from the rib section of grass-fed Yorkshire cattle, is a dramatic and impressive choice for steak lovers. Known for its large bone and thick, marbled meat, this cut offers a rich, juicy flavour and a tender texture. Best cooked on the grill or in a hot oven, it’s ideal for a reverse sear method—slow roast to perfection, then finish with a high-heat sear for a beautifully caramelized crust. Season generously with salt and pepper, and let it rest before carving.