Beef Tomahawk
Steak CutsBeef · Steak Cuts
Beef Tomahawk
Bone-in ribeye with the long rib left on — the sharing steak.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Ribeye |
| Bone | Bone-in |
| Preparation | Portioned |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
The beef tomahawk is a ribeye steak cut with the entire rib bone left attached and cleaned back — it eats exactly as a ribeye does, and the long bone is presentation rather than a different cut. We cut it to the thickness or set weight you specify, with the bone frenched to your specification, and it is bought largely for the effect it makes on a sharing plate.
What it is
Cut from the same section as our Beef Ribeye, the tomahawk keeps the long rib bone attached and cleaned of meat and connective tissue along its length. The eating quality is the ribeye’s — well-marbled, tender — and the bone is what carries the dish through a dining room before it reaches the table.
How it is prepared
Cut to your thickness or set weight, with the bone frenched to your specification. Because of its thickness, a two-stage cook — gentle heat first, then a hard sear — suits it better than a single high-heat blast, which would leave the centre underdone.
Typical trade use
Sharing plates, steak-house centrepieces, and any menu built around a dish that is carried through the room before carving are the standard uses. Kitchens running a tomahawk on the menu often also stock our heavier-marbled option for a heavier-marbled option on the same board. Browse the full Steak Cuts range, within the wider Beef category, for the rest of the order.
Ordering notes
Confirm the bone length and thickness you want frenched and cut to before ordering — this is a presentation cut, and the finish is set to your specification rather than a fixed house standard. Kitchens sourcing from the same rib primal also stock our Beef Ribs. Larger or event-catering orders should get in touch so we can plan bone length and volume together. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Bone-in | Cut to thickness/weight, bone frenched to spec | Sharing plates, steak-house centrepiece |
Frequently asked questions
Does tomahawk taste different to a standard ribeye?
No — it is a ribeye steak with the rib bone left on and cleaned. The eating quality is the same; the bone is presentation.
How long is the bone left?
To your specification — tell us the bone length you want frenched when ordering.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
