Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
The tomahawk steak is a bone-in beef rib eye with the rib bone left long, ideal for the BBQ or a hot oven. This 100% Beef joint is Grass-Fed British Angus, produced in the UK, and Certified Halal — slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free.
What Is the Tomahawk Steak Cut?
This is the rib eye muscle with the rib bone left long instead of trimmed away. As a Single Rib joint it runs 950-1100g bone-in; as a thinner steak, 550-650g.
Which Cutting Styles Can You Order?
This tomahawk comes as a Thin Steak (550-650g) for a quicker sear, or a Single Rib joint (950-1100g) for a slower, sharing-sized cook.
Is a Tomahawk Steak Just a Ribeye?
Yes and no: it's the same rib eye muscle, just with the rib bone left long instead of removed. That's why the Single Rib joint runs 950-1100g bone-in, well above a boneless ribeye of similar thickness.
How Should You Cook a Tomahawk Steak?
Sear it hard over a BBQ or smoking-hot pan for 3-4 minutes a side, then finish in a 180°C oven. Butcher's tip: rest it 10 minutes under foil before carving off the bone.
The Thin Steak (550-650g) is a single, bone-in cut sized for a hearty individual portion. The Single Rib joint (950-1100g) is a larger, bone-in cut best carved and shared, sold as the pieces listed in the cutting styles.
Keep this tomahawk steak refrigerated and use within its use-by date, or freeze it on the day it arrives if you are not cooking it straight away. Defrost fully in the fridge before cooking, and always cook from fully thawed for even results.
Best suited to simple, high-heat dishes that let the meat and bone speak for themselves: a classic BBQ tomahawk with garlic butter, a Sunday roast centrepiece from the Single Rib joint (950-1100g), or leftover meat sliced for kebab-style skewers with charred peppers and onion.
- Reverse-sear the Single Rib joint (950-1100g): start low in a 150°C oven, then finish over hot BBQ coals for a dark crust.
- Pan-sear the Thin Steak (550-650g) hard in a cast-iron pan, basting with butter for the last minute.
- Slice leftover meat off the bone and thread onto skewers with peppers and onion for a quick BBQ dish.
What pan should I use for a tomahawk steak?
A heavy cast-iron or thick stainless steel pan holds heat best for searing a bone-in tomahawk, especially the Single Rib joint (950-1100g) which needs steady heat across a bigger surface.
How hot does the pan need to be?
Get it smoking hot before the meat goes in — a dry pan over high heat for several minutes, so the surface sears rather than steams.
What goes wrong if the pan isn't hot enough?
A lukewarm pan lets juices pool and the meat steams grey instead of forming a crust, which matters more on a thick cut like the 550-650g Thin Steak.
How do I know the pan is ready?
A drop of water should skitter and evaporate almost instantly, and a light haze of smoke should be visible before you add the steak.