Australian Grass-Fed Beef Tomahawk Steak (800g)

Product Description

Oh yes. The Great Tomahawk Steak! This is a BIG Boi! At1kg, it'll easily feed more than three people. 
This brand is known for raising some of the finest cattle in the lush, fertile southern pastures of Australia.
If you're looking for another staple to turn heads at the BBQ, this is your ticket to the top!
The Possibilities are endless!

Pasture-Raised Cattle
Pasture-raised beef goes beyond just being grass-fed. The beef is sourced from cattle raised free range in a vast, pristine pasture. This is the new standard for high-quality beef. Raising cattle in this kind of environment ensures that the health benefits you receive from consuming this meat are maximized. 1kg contains about 110 megajoules (calorific value) and about 16% protein.

How to eat

[For BBQ grills]
Because the meat is thick, the key to enjoying it is to cook it slowly at a low temperature.
1. Always return meat to room temperature (30 to 40 minutes after thawing).
2. Wipe off any drips from the surface with paper towels, brush the entire surface with olive oil, and sprinkle with salt, pepper, or your favorite spices.
3. Cook on low heat for 8 to 9 minutes on each side.
*The fat will ignite and cause flames to rise, so keep the amount of charcoal to a minimum and leave as much space as possible between the charcoal and the meat. Keep an eye on it to prevent it from burning.
4. Once both sides are cooked, move the meat to a place away from charcoal, cover and let sit for 30 to 35 minutes.
*We create an environment similar to that of an oven and roast slowly.
5. Remove from grill, cover with aluminum foil and let rest for a further 15 minutes.
6. Take a commemorative photo holding it in your hand.
7. Cut and serve. Enjoy!
It takes a while to cook, but the tomahawk steak will be well worth the time.

Learn more

There is a lot of flavor packed around the bones, and when cooked, the flavor and nutrients permeate the meat, making it juicier.
The fat also has a milky flavor and sweetness, so The Meat Guy recommends eating it together with the lean meat.