Storage Conditions: Store below -18ºC to -25ºC
Freezer Shelf life: 24 months use by date stated on label
Defrost: Defrost in a refrigerator for 7-10 hours per 500g
Once defrosted do not re-freeze
Shelf life defrosted: Use within 48 hours

There are two simple cooking methods we recommend, to give you a beautifully tender, succulent Tomahawk Steak.

1. Thawing
Allow plenty of time for defrosting. Always leave in wrapping and thaw out slowly in your refrigerator. Ensure product is thoroughly defrosted before cooking.

2. Bring to Room Temperature
Carefully remove the meat from the packaging and pat dry with kitchen paper. Allow 20 minutes to bring to room temperature, so the meat will cook more evenly and remain juicy.

3. Cooking Temperatures and Times
Follow the simple guidelines below. Take care not to overcook the meat as this will make it dry and tough.

Pan to oven	Searing time (total minutes for all sides)	Then oven roast at 230ºC/Gas 8	Resting Time	Approx total cooking time
Rare	8-10 mins	22-24 mins	10 mins	40 mins
Medium	8-10 mins	30-32 mins	10 mins	50 mins
Well Done	8-10 mins	36-38 mins	10 mins	55 mins
Barbeque*	Cooking time 1st Side	Cooking time 2nd Side	Resting Time	Approx total cooking time
Rare to Well Done**	10-15 mins	5-10 mins	10-20 mins	25-45 mins

*Barbecues vary dramatically in temperature and quality of heat; please use your own judgement as these are approximate guidelines only.
** Please check if cooked to your liking by using The Press Test or a meat thermometer.

4. Resting
Once the steak is cooked to your liking, leave in a warm place to rest. This allows the meat to relax and become moist and tender all the way through.

5. Serving
Hold the bone with one hand and slice along its length to cleave the meat from the bone. Slice the meat across the grain into slices as thick as you like, season with salt and pepper and serve with your favourite salads, homemade chips, onion rings and béarnaise sauce. Alternatively, for a real caveman experience, serve still on the bone!