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!
Serves: 2 people