Beef Tomahawk

A thick rib-eye on a long frenched bone. A true showpiece from South-West pasture-raised beef.

Cooking: Cook in a low oven (or indirect on the BBQ) to just under your target, then sear hard to render the fat. Rest 10 minutes and slice off the bone.

Serving: One serves anywhere from 2-4.

Priced per kg. We weigh your roast when we pick it, and any difference comes off your balance at pickup.