If you want a steak with impact, then the tomahawk steak is spectacular to look at and sublime to taste. A tomahawk is an on-the-bone steak taken from the forerib, which has been French-trimmed. It has been aged on the bone and when cooked on the bone, you get the extra flavour, combined with inter muscle fat for a super succulent steak.
We source our local beef from Chalcroft Farm near the River Hamble, where the Owton family have farmed for over 750 years.
The beef is aged on the bone for a minimum of 28 days. By aging the beef, moisture evaporates from the meat leading to a greater concentration of flavour and taste, while the beef’s natural enzymes break down the connective tissue to create more tender meat.
We get full traceability each week, so we know exactly where our beef comes from. Let us know if you would like details of your specific beef. They include breeds such as the native Sussex, Aberdeen Angus, Hereford and Dexter for their traditional slow grown qualities of flavour and they are slaughtered at the local abbatoir.