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
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.
*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!
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 |
** 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!