🎉 Up to 70% Off Selected ItemsShop Sale
HomeStore

Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz

Product image 1
Product image 2

Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz

 

The Ultimate Showstopper. Thick-Cut, Deeply Marbled, and Built for the Grill.

When you want to turn a simple dinner into an unforgettable culinary event, nothing makes a statement quite like a Tomahawk. Our Grass-Fed Dry-Aged Beef Tomahawk Steak—meticulously sourced from the finest local Cornish cattle by Primrose Herd—is a massive 1kg ribeye left on the long, French-trimmed rib bone for spectacular table presentation and unmatched depth of flavor.

Because this steak is dry-aged on the bone, the natural enzymes have time to gently break down the muscle fibres, resulting in an exceptionally tender texture. As it cooks, the bone acts as a natural heat conductor, holding onto moisture and slowly releasing rich, sweet marrow notes into the surrounding ribeye.

With its gorgeous fat cap and generous internal marbling, this thick-cut steak melts beautifully under high heat, delivering that rich, old-fashioned beef character that only comes from low-intensity, grass-fed farming. This steak isn't just a meal—it’s an experience. Perfect for sharing (it comfortably serves two) and absolutely tailor-made for outdoor grilling or open-fire barbecues.

Why It’s a Cut Above:

  • 100% Cornish Grass-Fed Beef: Sourced exclusively from premium local heritage herds roaming West Cornwall's lush pastures.

  • Dry-Aged for Maximum Tenderness: Patiently aged on the bone to intensify the natural, deeply savory beef character.

  • Artisan Butcher Precision: Hand-selected, expertly French-trimmed to order, vacuum-packed, and shipped chilled straight from the farm.

👨🍳 Chef’s Tip: The Reverse Sear Strategy

Because a Tomahawk is so thick (usually around 2 inches), cooking it like a standard steak over direct heat will leave the outside charred and the center raw. To get a perfect, edge-to-edge medium-rare pink with a breathtaking crust, use the Reverse Sear method:

1.Dry-brine for a better crust:4 to 24 hours before.

Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.

2.Bring to temperature gently:Low & slow phase.

Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.

3.The final, fiery sear:The blast furnace.

Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.

4.Rest before slicing:Don't skip this.

Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.

1.Dry-brine for a better crust:4 to 24 hours before.

Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.
2.Bring to temperature gently:Low & slow phase.

Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.
3.The final, fiery sear:The blast furnace.

Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.
4.Rest before slicing:Don't skip this.

Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.

 

Each steak weighs 1 kg and serves 2 people.

Primrose Herd's beef is only from the best local, grass-fed Cornish cattle leading to the highest of quality beef, whether it be steak or roasting joint.

Delivery Information

Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

$15.28

Original: $50.93

-70%
Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz—

$50.93

$15.28

Product Information

Shipping & Returns

Description

 

The Ultimate Showstopper. Thick-Cut, Deeply Marbled, and Built for the Grill.

When you want to turn a simple dinner into an unforgettable culinary event, nothing makes a statement quite like a Tomahawk. Our Grass-Fed Dry-Aged Beef Tomahawk Steak—meticulously sourced from the finest local Cornish cattle by Primrose Herd—is a massive 1kg ribeye left on the long, French-trimmed rib bone for spectacular table presentation and unmatched depth of flavor.

Because this steak is dry-aged on the bone, the natural enzymes have time to gently break down the muscle fibres, resulting in an exceptionally tender texture. As it cooks, the bone acts as a natural heat conductor, holding onto moisture and slowly releasing rich, sweet marrow notes into the surrounding ribeye.

With its gorgeous fat cap and generous internal marbling, this thick-cut steak melts beautifully under high heat, delivering that rich, old-fashioned beef character that only comes from low-intensity, grass-fed farming. This steak isn't just a meal—it’s an experience. Perfect for sharing (it comfortably serves two) and absolutely tailor-made for outdoor grilling or open-fire barbecues.

Why It’s a Cut Above:

  • 100% Cornish Grass-Fed Beef: Sourced exclusively from premium local heritage herds roaming West Cornwall's lush pastures.

  • Dry-Aged for Maximum Tenderness: Patiently aged on the bone to intensify the natural, deeply savory beef character.

  • Artisan Butcher Precision: Hand-selected, expertly French-trimmed to order, vacuum-packed, and shipped chilled straight from the farm.

👨🍳 Chef’s Tip: The Reverse Sear Strategy

Because a Tomahawk is so thick (usually around 2 inches), cooking it like a standard steak over direct heat will leave the outside charred and the center raw. To get a perfect, edge-to-edge medium-rare pink with a breathtaking crust, use the Reverse Sear method:

1.Dry-brine for a better crust:4 to 24 hours before.

Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.

2.Bring to temperature gently:Low & slow phase.

Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.

3.The final, fiery sear:The blast furnace.

Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.

4.Rest before slicing:Don't skip this.

Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.

1.Dry-brine for a better crust:4 to 24 hours before.

Generously salt your Tomahawk on all sides with sea salt. Leave it uncovered in the fridge on a wire rack. This "air-drying" process strips away surface moisture—moisture is the enemy of a good sear.
2.Bring to temperature gently:Low & slow phase.

Take the steak out of the fridge an hour before cooking to drop the chill. Set your oven or BBQ (indirect heat zone) to a low 110°C. Roast the Tomahawk slowly until the internal temperature hits 43°C to 45°C at the thickest part.
3.The final, fiery sear:The blast furnace.

Remove the steak from the heat and get a cast-iron skillet or your BBQ coals roaring hot. Pat the meat bone-dry one last time with a paper towel. Sear the steak aggressively for 60–90 seconds per side until a deep mahogany crust forms.
4.Rest before slicing:Don't skip this.

Let the steak rest on a board for 10 minutes. The internal temperature will carry up to a perfect medium-rare (54°C). Slice it away from the bone and fan it out to serve.

 

Each steak weighs 1 kg and serves 2 people.

Primrose Herd's beef is only from the best local, grass-fed Cornish cattle leading to the highest of quality beef, whether it be steak or roasting joint.

Delivery Information

Primrose Herd beef is always fresh, butchered to order, vacuum-packed and shipped in recyclable packaging. Delivery to Mainland UK only (excluding NI). Shipped via express delivery in high-quality packaging and insulation.

Grass-Fed Dry-Aged Beef Tomahawk Steak 1kg / 35oz | ArtisanBox