Beef Tomahawk Steak: AAA Antibiotic & Hormone Free
Regular price
$75.99
Size ▼
Our Tomahawk steak is a major showstopper! This cut is essentially a bone-in Ribeye, with five or more inches of extra rib bone kept intact. The bone is left in for added flavor and presentation!
Our Tomahawk steak, like many of our cuts, can vary in size somewhat, depending on how it was cut by the butcher and the original size of the rib.
Limited quantities available.
Our Antibiotic & Hormone Free Beef Bragging Rights:
- Raised without the use of antibiotics, hormones or steroids
- Traceable back to their farm of origin
- Raised in Canada, from birth to finish
- Humanely Raised
- 100% Canadian Angus Beef
- Sustainable program from conception to consumption
What is unique about this product line?
- No GMO’s in animals’ feed
- Raised on grass, finished on grain
How to 'raise your steaks'
Prepping
- When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
- Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
- Meat should be brought to room temperature before cooking for optimum results.
- Clean and preheat grill on high.
- Lightly oil your steak. This helps searing and prevents sticking.
- If seasoning, do it before they hit the grill.
Grilling
- High, direct heat helps sear the steak and seal in all the flavour and juice.
- Use tongs, never a fork as it will puncture the meat and release the juices.
- Keep the barbecue lid down as much as possible. It regulates the heat.
- Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
Steak Grilling Chart
Pre-heat gas grill to high / time in minutes:
Pre-heat gas grill to high / time in minutes:
| Thickness | 1" | 1.5" | 2" | |
|
Rare (120 - 130°F) |
First Side After Turning |
5 3 |
6 4 |
8 6 |
|
Medium Rare (130 - 140°F) |
First Side After Turning |
5 4 |
7 5 |
9 8 |
|
Medium (140 - 150°F) |
First Side After Turning |
6 4 |
7 6 |
10 8 |
|
Well Done (160 - 170°F) |
First Side After Turning |
8 6 |
10 8 |
13 11 |
Serving
- Place cooked meat on clean plate.
- Allow steaks to ‘rest’ for 5 minutes before serving
- A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.
Our Tomahawk steak is a major showstopper! This cut is essentially a bone-in Ribeye, with five or more inches of extra rib bone kept intact. The bone is left in for added flavor and presentation!
Our Tomahawk steak, like many of our cuts, can vary in size somewhat, depending on how it was cut by the butcher and the original size of the rib.
Limited quantities available.
Our Antibiotic & Hormone Free Beef Bragging Rights:
- Raised without the use of antibiotics, hormones or steroids
- Traceable back to their farm of origin
- Raised in Canada, from birth to finish
- Humanely Raised
- 100% Canadian Angus Beef
- Sustainable program from conception to consumption
What is unique about this product line?
- No GMO’s in animals’ feed
- Raised on grass, finished on grain
How to 'raise your steaks'
Prepping
- When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
- Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
- Meat should be brought to room temperature before cooking for optimum results.
- Clean and preheat grill on high.
- Lightly oil your steak. This helps searing and prevents sticking.
- If seasoning, do it before they hit the grill.
Grilling
- High, direct heat helps sear the steak and seal in all the flavour and juice.
- Use tongs, never a fork as it will puncture the meat and release the juices.
- Keep the barbecue lid down as much as possible. It regulates the heat.
- Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
Steak Grilling Chart
Pre-heat gas grill to high / time in minutes:
Pre-heat gas grill to high / time in minutes:
| Thickness | 1" | 1.5" | 2" | |
|
Rare (120 - 130°F) |
First Side After Turning |
5 3 |
6 4 |
8 6 |
|
Medium Rare (130 - 140°F) |
First Side After Turning |
5 4 |
7 5 |
9 8 |
|
Medium (140 - 150°F) |
First Side After Turning |
6 4 |
7 6 |
10 8 |
|
Well Done (160 - 170°F) |
First Side After Turning |
8 6 |
10 8 |
13 11 |
Serving
- Place cooked meat on clean plate.
- Allow steaks to ‘rest’ for 5 minutes before serving
- A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.
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Regular price
$75.99
Size ▼
Our Tomahawk steak is a major showstopper! This cut is essentially a bone-in Ribeye, with five or more inches of extra rib bone kept intact. The bone is left in for added flavor and presentation!
Our Tomahawk steak, like many of our cuts, can vary in size somewhat, depending on how it was cut by the butcher and the original size of the rib.
Limited quantities available.
Our Antibiotic & Hormone Free Beef Bragging Rights:
- Raised without the use of antibiotics, hormones or steroids
- Traceable back to their farm of origin
- Raised in Canada, from birth to finish
- Humanely Raised
- 100% Canadian Angus Beef
- Sustainable program from conception to consumption
What is unique about this product line?
- No GMO’s in animals’ feed
- Raised on grass, finished on grain
How to 'raise your steaks'
Prepping
- When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
- Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
- Meat should be brought to room temperature before cooking for optimum results.
- Clean and preheat grill on high.
- Lightly oil your steak. This helps searing and prevents sticking.
- If seasoning, do it before they hit the grill.
Grilling
- High, direct heat helps sear the steak and seal in all the flavour and juice.
- Use tongs, never a fork as it will puncture the meat and release the juices.
- Keep the barbecue lid down as much as possible. It regulates the heat.
- Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
Steak Grilling Chart
Pre-heat gas grill to high / time in minutes:
Pre-heat gas grill to high / time in minutes:
| Thickness | 1" | 1.5" | 2" | |
|
Rare (120 - 130°F) |
First Side After Turning |
5 3 |
6 4 |
8 6 |
|
Medium Rare (130 - 140°F) |
First Side After Turning |
5 4 |
7 5 |
9 8 |
|
Medium (140 - 150°F) |
First Side After Turning |
6 4 |
7 6 |
10 8 |
|
Well Done (160 - 170°F) |
First Side After Turning |
8 6 |
10 8 |
13 11 |
Serving
- Place cooked meat on clean plate.
- Allow steaks to ‘rest’ for 5 minutes before serving
- A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.
Our Tomahawk steak is a major showstopper! This cut is essentially a bone-in Ribeye, with five or more inches of extra rib bone kept intact. The bone is left in for added flavor and presentation!
Our Tomahawk steak, like many of our cuts, can vary in size somewhat, depending on how it was cut by the butcher and the original size of the rib.
Limited quantities available.
Our Antibiotic & Hormone Free Beef Bragging Rights:
- Raised without the use of antibiotics, hormones or steroids
- Traceable back to their farm of origin
- Raised in Canada, from birth to finish
- Humanely Raised
- 100% Canadian Angus Beef
- Sustainable program from conception to consumption
What is unique about this product line?
- No GMO’s in animals’ feed
- Raised on grass, finished on grain
How to 'raise your steaks'
Prepping
- When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
- Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
- Meat should be brought to room temperature before cooking for optimum results.
- Clean and preheat grill on high.
- Lightly oil your steak. This helps searing and prevents sticking.
- If seasoning, do it before they hit the grill.
Grilling
- High, direct heat helps sear the steak and seal in all the flavour and juice.
- Use tongs, never a fork as it will puncture the meat and release the juices.
- Keep the barbecue lid down as much as possible. It regulates the heat.
- Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
Steak Grilling Chart
Pre-heat gas grill to high / time in minutes:
Pre-heat gas grill to high / time in minutes:
| Thickness | 1" | 1.5" | 2" | |
|
Rare (120 - 130°F) |
First Side After Turning |
5 3 |
6 4 |
8 6 |
|
Medium Rare (130 - 140°F) |
First Side After Turning |
5 4 |
7 5 |
9 8 |
|
Medium (140 - 150°F) |
First Side After Turning |
6 4 |
7 6 |
10 8 |
|
Well Done (160 - 170°F) |
First Side After Turning |
8 6 |
10 8 |
13 11 |
Serving
- Place cooked meat on clean plate.
- Allow steaks to ‘rest’ for 5 minutes before serving
- A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.
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