Veal Tomahawk 800g

Gamekeepers of Australia Verified independent store

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A true statement steak. Cut from the rib-eye, with the full bone left long and the delicate intercostal meat intact, this is veal at its most impressive. Inspiration: Bring to room temperature and season well. Sear over high heat for 3–5 minutes per side to build a rich crust, then move to indirect heat and cook for a further 10–15 minutes. Aim for an internal temperature of 52–57°C for medium-rare to medium. Rest generously before carving along the bone. Provenance: This exceptional, hand-selected veal comes from the rich and fertile valleys of Gippsland. The veal is humanely raised on their mother's milk and in open pastures with access to the very best feed. Show more