from the Austrian calf (heifer)
Ready for shipping. Delivery time: 1 working day
Welcome to the master class of steaks! At 1,400 g, the Tomahawk Steak is a real flavour heavyweight. The characteristic long bone gives the steak an intense flavour. With its wonderful dark red colour and top marbling, it is a real treat for gourmets. When seared hot or grilled, you get a first-class crust with a tender pink centre. Who can say "no" to that?
What is a Tomahawk Steak?
The original Tomahawk Steak is a real heavyweight among steaks! Above all, it is characterised by its long bone, which gives the steak a real portion of flavour. Beautifully marbled and well-done, it is therefore a real "man's steak" and the highlight of any barbecue party.
Perfect to enjoy and ideal to show off a little! The interesting thing about it? Basically, a Tomahawk steak is very similar to the classic rib-eye on the bone and yet it looks a lot better on the plate.
Let's talk turkey
What makes a real Tomahawk steak?
Definitely the impressive bone and the first-class marbling of the meat! What is also important here is perfect maturation. As a rule, this takes at least four weeks and the rule is: the longer, the better! To be able to cut the Tomahawk Cut, the front rib arches are cut differently.
This way, the distinctive and characteristic bone remains on the meat. By the way, this also applies to chop or rib eye on bone (also known as rib eye "bone-in"), but in this case the long rib is sawn off.
Trimming the bone takes time with a premium class Tomahawk steak, but patience is truly rewarded.
For real connoisseurs!
What does a Tomahawk steak taste like?
Perfectly prepared and matured to the highest quality, the steak is characterised by its intense, dark colour and yet remains tender to the bite. In terms of taste, the Tomahawk also has a lot going for it and combines its smoky note with a mild nutty aroma. In short: Simply delicious, we would say!
Recommendation for cooking
Medium rare at approx. 53 °C core temperature
Quantity per person
One Tomahawk steak is enough for 3-4 people.
Herkunft und Haltung
Quality is our highest concern, and in the case of beef, a few factors are crucial. These include the perfect breed of cattle, the age of the animals and optimal feeding, free of concentrated feed. However, this alone is not enough to meet our requirements.
Because we don't do things by halves when it comes to the quality of our meat products! That is why 100% of our animals come from Austria. The farms are located in the Waldviertel in Lower Austria, in Salzburg and in neighbouring Upper Austria. In addition, at Fitmeat we only process the finest meat from heifers and steers.
The meat has a wonderful marbling and taste. Our classic cattle breeds include Red-Angus, Black-Angus, Charolais, Limousin, White-Blue Belgian and Wagyu, as well as various crossbreeds.
Our cattle are 4x AT certified. This means that birth, rearing, butchering and refinement take place 100% in Austria. The value chain therefore remains entirely in Austria.
We distance ourselves from long animal transports and select our partners very carefully. Therefore, we rely on animals that are kept in a species-appropriate manner, born and raised by small farmers, and on butchers who know both the farmer and the animal personally.
Our butchers let the cuts mature on the bone for a long time. This gives us first-class, well-hung meat that does not lose water during roasting and can be enjoyed with a clear conscience.
Details to the article ”Tomahawk Steak”
|Black Angus, Red Angus, Simmental, Pinzgau, Tyrolean Grey, Charolais, ...
|Fresh grass on pasture, brewer's grains, possibly maize or cereals
|2-3 weeks on the bone
|Shelf life at 0-4°C
|Shelf life at -18°C
|Prepare and consume immediately after opening. Kitchen hygiene is important: Keep the cold chain. Store separately from other products. Work cleanly. Heat through before consumption.
|Storage advice (Fresh)
|Store refrigerated at 0 °C to +4 °C.
|Storage advice (deep-frozen)
|*** compartment (-18 °C): best before: see label - ** compartment: 2 weeks - * compartment or ice cube compartment: 1-3 days - Do not refreeze after defrosting.