The ultimate steak, so-named because it resembles a tomahawk axe. It’s cut from the rib and flank, typically from Aberdeen Angus or Hereford cattle, and ours is dry-aged for 30 days to intensify flavours and improve tenderness.
The French-trimmed rib bone is left in which means huge amounts of flavour are released into the meat during cooking. Expect sweet, melt in the mouth deliciousness!
We recommend to serve with Black Truffle Butter and Potato Dauphinoise, alongside Meopham’s Union Red
Serves: 2 people
