Expertly hand-carved in Glasgow on the morning of your delivery for peak freshness. Make a statement at your next dinner party or BBQ with the "King of Steaks" our 21 Day Dry-Aged Tomahawk. Named for its resemblance to a traditional Native American axe, this is an on-the-bone Ribeye with the entire rib bone left intact. The bone is "French-trimmed" by our master butchers, creating a stunning visual centerpiece that tastes even better than it looks. But the real magic lies in the dry-aging process. During the 21 days the natural enzymes break down the connective tissue, resulting in a steak that is incredibly tender. Simultaneously, moisture evaporates from the muscle, concentrating the beef’s natural sugars and fats to create a deep, nutty, and buttery flavour profile. The Ultimate Steak Experience The Theater of the Bone: The massive rib bone isn't just for show, it protects the meat during cooking and imparts a rich, marrow-like depth of flavour to the surrounding muscle. 21-Day Dry-Aged Mastery: A three-week age is the "sweet spot" for beef; it provides a noticeable boost in tenderness and a sophisticated savory taste without being overpowering. Intense Marbling: Sourced from the rib primal, this cut is shot through with fine ribbons of intramuscular fat that baste the steak from the inside as it cooks. Farm to fork traceability: Each product is assigned a specific batch number, allowing us to trace the meat back to the exact farm and herd it came from. Product Info & Storage At Stack Butcher, we hand-select each Tomahawk for its marbling and size, ensuring you get a premium, restaurant-quality cut. Ingredients: 21-Day Dry Aged Beef. Butcher’s Prep: Your choice of weight, cut with a long, cleaned rib bone. Storage Advice: Keep refrigerated below 5°C. For the best results, remove from its packaging and "air-dry" in the fridge for 2 hours before cooking to help the exterior sear. Freezing: Suitable for home freezing on the day of purchase for up to 12 months. Cooking Inspiration The "Reverse Sear" (Recommended): Because the Tomahawk is so thick, it’s best to cook it low and slow first. Roast in a low oven (120°C) until the internal temperature reaches 48°C. Remove, let it rest, then flash-sear on a blistering hot BBQ or cast-iron pan for 2 minutes per side to get a dark, caramelized crust. Garlic & Rosemary Baste: While searing, add a large knob of butter, three smashed garlic cloves, and a bunch of fresh rosemary. Spoon the foaming, aromatic butter over the meat and down the bone. The Ultimate BBQ: Grill over indirect heat with the lid closed to bring it up to temperature, then finish directly over the coals for that smoky, charred finish. Butcher’s Top Tip "The most common mistake with a Tomahawk is cooking it straight from the fridge. Because of its thickness, the center will stay cold while the outside overcooks. Take it out at least 2 hours before cooking to let it reach room temperature. And don't forget to rest it for at least 15 minutes—the bone holds a lot of heat, and the steak will continue to 'carry-over' cook during this time!"
