Information about Beef Tomahawk Steak.
The Beef Tomahawk Steak is one of the largest Steaks on the bone cut from our Irish Grass Fed Beef. These are one of the more luxurious Steaks on a Restaurant Menu, & served mainly as a sharing Steak. The Beef Tomahawks weigh approximately 1 kilo each with a thick cut Steak at one end of the long bone; giving it characteristic look of a “Tomahawk”.
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What is a Beef Tomahawk Steak?
These are a large piece of Ribeye Steak on a long bone that is trimmed clean.
Tomahawk Steaks are cut thicker than regular steaks as they are made for sharing, the meat has fat marbling for extra flavour & moisture when cooking. This Steak is mainly grilled on the Barbecue or over hot charcoal grills in restaurants, the best taste comes when grilled on the Barbecue. The name Tomahawk Steak is given to this cut of meat because the long bone with the piece of Steak at the end looks like the Tomahawk axe used by Indians as a weapon.
How is a Beef Tomahawk Steak cut?
Tomahawks Steaks are cut from the Beef Rib section of the Forequarter as a single bone Steak.
The expert butchers select the right grade & (similar) sized whole Forequarters to cut the 5 bone Rib & Flank sections from. Once cut, the 5 Bone sections are aged at a very low temperature over 21 days before they are ready to be cut & trimmed. The lower temperatures allow the meat to mature & retain more of its natural moisture / flavour.
The whole Rib & Flank section has the Flank Meat removed from above the eye of the meat, the next part requires more skill. The meat is cleaned off the bones (just like when Lamb Racks are French Trimmed) & any excess fat around the eye of the meat is removed. The next part of the process is to cut between the bones & make individual Steaks approximately 1 Kilo & 30mm thick. The Steaks are a natural cut & weights / sizes vary because the carcassess are all different weights.
How are Beef Tomahawk Steaks packed?
Each Tomahawk Steak is vacuum sealed in a plastic pouch 1 per pack.
The Tomahawks are packed immediately after cutting, this preserves the natural meat juices & flavour. Each Steak is labelled with full Farm to Fork Traceability, packed into reusable plastic crates & “Blast Frozen” to -25°c. The Beef Tomahawk Steaks have a 2 year frozen Shelf Life when kept at -18°c or lower, these taste just as if they had been cut because of the speed & hygienic conditions when processing.
The Steaks are Vacuum Sealed in our Freezer Friendly Recyclable Pouches, the vacuum process sucks all the natural juices into the meat whilst holding the meat in shape before freezing. The Plastic Pouches protect the meat from any freezer burn or contamination from foodstuffs in the fridge or when handling the Steaks during packing. The Pouches keep the meat juices inside the Beef when thawing out & when you are bringing the Tomahawks up to temperature before cooking.
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Further ageing of your Tomahawk at home in the pouch at the back of your fridge, will only serve to enhance the steak, a week will be fine & let it come up to room temperature before cooking because the fibres in the meat will relax & give much better results.
The Plastic Pouches we now use are stronger & thinner than before, this is our commitment to Reduce our amount of plastic for a Greener Future. Please see this link on How to recycle plastic. We all need to do our best for a Greener future#swf_recycle♻
All our production facilities are BRCGS / IFS approved that make any of our meat cuts or products. All refrigerated air is filtered in production rooms, the butchers & packing staff wear fully protective clothing, these precautions reduce natural bacteria. Operated with the highest hygiene & temperature controls to ensure you enjoy the same taste & texture from all our meats.
Is a Tomahawk Steak good value for money?
These are a thick cut Steak that is well trimmed, giving more meat for your money.
The best Steaks don’t have much waste when cooked; the Tomahawk Steak only has the long bone as waste. The main Steak eye has some fat through it, this mostly renders during cooking. The Steak feeds 2 people, giving generous portions over 300 grams of succulent Steak slices. The price per kilo is lower than most online butchers or supermarkets.
We offer our Beef Tomahawk Steaks at a better price per kilo because we produce them as a wholesale meat cut. The production facilities are fast & very efficient with lower energy costs, more portions produced per hour, cheaper packaging costs & cattle slaughtered & processed under one roof. All the savings made when producing the Tomahawk Steaks are passed onto our online & wholesale customers… giving you more meat for your money #moremeatfym
Provenance of our Beef.
We source all our Irish Grass Fed Beef from farms local to production in the North & South of Ireland. The slaughterhouses / production plants are constantly supplied with a sustainable supply of top quality cattle. Local farmers have long term relationships with production to ensure continuity of supply all year round.
Our Irish Grass-Fed beef enjoys some of the best green pastures that Ireland has to offer, with the higher than average rainfall there is never a shortage of lush grass for them to enjoy. The welfare of all the cattle is very important not only to the livestock but to the results it brings to the table. The process from farm to finished product is always very humane & efficient.
The select choice of breeds we use for our cuts; Charolais, Limousin, Angus, & Hereford, having good confirmation & delivering good yields. Most beef farmers & producers raise their cattle under “Bord Bia” guidelines. All our beef is fully traceable from farm to fork, with all cattle having digital passports, showing farmers details, breed, welfare etc.
The flavour & texture of our Irish Beef is recognised across the globe & found in many high end restaurants internationally.
Is Beef Tomahawk Steak nutritious?
Tomahawk Steak is a Red Meat; Red Meat is one of the best sources of natural Vitamins & Minerals.
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The texture of the Tomahawk (Ribeye) Steak is fairly coarse & is a reasonably hard working muscle high in Protein. Protein is essential for muscle growth & needed as part of a regular diet. There are many recommended diets that include Red Meats because of their high concentration of Vitamins, Minerals & Protein. To get the best amount of nutrients from your Tomahawk Steak, cook this so it remains a little Pink in the middle.
How do you cook Beef Tomahawk Steaks?
These can be cooked on the Grill or in the oven.
As the Tomahawk is a thick cut Steak it can be seared on the outside (this seals in the juices & flavour) & finished in the oven. Most people prefer the taste of Grilled Steaks, & the Tomahawk is no exception. The common way to grill these is to start it off hot & Fast on the outside, then move it over to indirect heat to cook thoroughly until their preferred Doneness.
See table below for temperatures for preferred Doneness of Tomahawks:
Doneness Description Remove temp Final temperature Rare Cool red centre 49°C 52°C Med Rare Warm red centre 54°C 56°C Medium Warm pink centre 60°C 63°C Med Well Slightly pink centre 63°C 66°C Well done Little or no pink 68°C 71°C
The Tomahawk Steaks are an impressive piece & people are getting more inventive in ways to cook & present them. Two ways that people enjoy cooking these are; by hanging them from a wire over live fire & presenting them on a metal frame dripping onto a plate. These are also presented laid flat with burning hot coals & butter on top of the steak, you really can hear the meat sizzle & it smells delicious.
How to prepare your Beef Tomahawk for cooking:
- Place the Steak into the fridge (keep in the pack) & let thaw out slowly. You can keep the Steak in the fridge for another week, aging it further.
- Remove the Steak from the fridge & leave on the side (keep in the pack) for 60 minutes.
- Take the Steak out of the pack & rinse gently under cold water, once rinsed pat dry with paper towel.
- Season your Steak with Salt & Pepper & leave for 30 minutes bef
- ore cooking.
How to Grill your Tomahawk Steak:
- How to Reverse Sear your Tomahawk Steak.
- How to Grill your Tomahawk Steak on The Barbecue.
Pro Tip:
Always rest your Steak before serving (on a wooden board loosely covered). Resting your meat helps the juices get absorbed back into the meat & helps the piece relax becoming more tender.
Sharing your beef Tomahawk Steak at home & on Social Media.
The Tomahawk Steak is a real treat for the weekend, & you don’t need to pay a fortune to enjoy the luxury of 5-star dining at home. These Big Beef Chops are definitely made for sharing at over 1kg each, a couple of these is a great way to make your dinner party one to remember! The second best part about delicious food, is sharing a great meal with family or friends.
The Barbecue trends in the UK & Europe has change dramatically over the last decade & people are keen to be more adventurous on their new Barbecues, the Signature Tomahawk Steak is one of those pieces that brings theatre to the grill! The size of the steak with the large bone protruding out of the eye, makes for a brilliant photo share on your social media account.
The pictures, stories, reels, tips, tricks, new ideas, cooking methods, videos & recipes that people share on Social Media, really helps others to learn how to grill their Tomahawks. When you have that special dinner coming up & want to get your Steak just right, you will find great videos on how to cook your Tomahawk Steak.
We enjoy sharing videos & Social Media posts that our online family put up, we are on the 3 main Social Media platforms; Facebook, Instagram & Twitter. Follow us to see what’s cooking & new ideas, use our Hashtags on these platforms making it easier for us to find your cooks with your Steak.
In addition to our Facebook Page, we have an interactive Facebook Group for sharing your cooks & ideas. The group is called Sherwood Home Cooking & Barbecue, see delicious recipes, hints & tips from some of our online customers.
Sherwood Foods Hashtags:
#swf_brand #ourbrandisapromise #abrandisapromise #moremeatfym #tomahawksteak #beeftomahawk
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