Tomahawk | Young Beef | ≈ 2 kg
A bone-in ribeye with a long frenched rib bone left intact — as much a statement as it is a cut. From young cattle, the tomahawk has good marbling through the ribeye muscle and a clean, beefy flavour. Best seared hard over high heat then finished in the oven, or grilled low and slow then reversed-seared to finish.
This piece is ready to cook as-is. Allow extra time for the bone mass to conduct heat evenly.
Ingredients: Frozen meat. Average weight: 2 kg. Price: 800 EGP/kg
Weight & price disclaimer: Whole cuts are sold as single pieces with an approximate weight. The final prepared weight may vary slightly depending on the exact cut selected, which may result in a small adjustment to the final price — either slightly higher or lower.
A bone in ribeye with the long rib bone frenched and left on, a showpiece cut. From young cattle, with good marbling through the ribeye muscle and a clean, beefy flavour. The bone mass means it needs extra time to cook evenly.
Young beef, handled through our professionally managed cold chain, so it reaches you clean, sealed, and in condition to cook with confidence. Keep frozen until the day before; thaw in the fridge, not at room temperature.
Sear it hard then finish in the oven, or grill low and reverse sear; allow extra time for the bone to conduct heat. Rest it well before carving off the bone.
Suited for: a centrepiece steak to carve and share. For the same eating experience boneless, the young beef ribeye steak; for the richest marbling, the marbled ribeye.
Ingredients: young beef (bone in ribeye).
Average weight: 2kg (serves about 4).
Price: 800 EGP/kg.
Whole cuts are sold as single pieces at an approximate weight. Final prepared weight may vary slightly with the exact cut, which can adjust the final price up or down.