Tomahawk Steak - Certified Angus Beef® | Premium Cut

₱ 5,380/kg

The Tomahawk steak is a bone-in ribeye cut that stands out due to its long, carefully cleaned rib bone, often referred to as "frenched." This extended bone gives the steak a bold, eye-catching appearance, making it a centerpiece on any table. Beyond its visual appeal, the bone also plays a role in locking in moisture during cooking, helping the meat stay tender and full of flavor.

Cut from the rib primal and proudly bearing the Certified Angus Beef® label, this steak has rich marbling that melts during cooking, delivering unmatched tenderness and deep, beefy flavor. Typically at least two inches thick and generously portioned, it’s ideal for sharing or indulging solo. Whether grilled, broiled, pan-seared, or oven-roasted, it performs beautifully with simple seasoning to let the natural flavors shine.

The Certified Angus Beef® Difference

Our Tomahawk steak carries the Certified Angus Beef® label, a mark of excellence awarded only to beef that meets a strict set of quality standards. This certification guarantees exceptional marbling, tenderness, juiciness, and flavor. In fact, fewer than 3 out of 10 Angus cattle meet the rigorous criteria required to earn this distinction, ensuring you're getting one of the finest cuts available.

Key Features:

Premium Cut: Thick-cut, bone-in ribeye steak.
Certified Angus Beef®: Guarantees exceptional flavor, tenderness, and juiciness.
Premium Quality: Carefully selected to meet the highest standards.
Long Frenched Bone: Distinctive presentation and potential for added moisture.
Rich Marbling: Ensures a flavorful and tender steak.
Versatile Cooking: Ideal for grilling, roasting, pan-searing, and more.
Perfect for Special Occasions: A show-stopping centerpiece for any gathering.

Thawing

Take the steak out of the bag, place it in a dish covered with cling film and let thaw for 6 hours or until steak is at room temperature

Cooking Suggestions:

Oven and pan sear: preheat oven to 107°C and cook steak on a lined baking tray for around 45 minutes or until the steak reaches an internal temperature of 51°C (for medium rare). Remove steak from oven and let rest for 7-8 minutes. While steak is resting, heat a little oil in a pan. When the steak reaches an internal temperature of 55°C, sear it over maximum heat, flipping every 30 seconds for around 5 minutes. Slice and serve immediately.

Grill: with your grill turned onto its highest heat setting, use an internal heat thermometer to measure the cooking process until reaching the optimal medium-rare steak temperature of about 130-135-degrees Fahrenheit. Flip the meat over routinely every few minutes or so on all sides and ends. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. This gives the heat from the bone enough time to spread back through the meat - adding to its signature flavor and mouthfeel.

Certified Angus Beef

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	280	*
Total Fat	22 g	34%
Saturated Fat	9 g	45%
Cholesterol	0.058 g	19%
Total Carbohydrates	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g
Protein	19 g	38%
Salt	0.050 g	2%
Iron	7%