Tomahawk - ChilledArgentina
Argentine Angus - Grass Fed
Days in fridge
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Imported directly by plane from our farm in the heart of the Argentinian Pampa, this massive cut is our signature steak and your best choice for your next BBQ party! Indeed, generously marbled, our GRASS-FED Angus Tomahawk is a masterpiece that would even make vegans hungry. Pick up your size and enjoy the exceptional tenderness and proper beefy flavor of our beautiful Tomahawk.
Committed to the traceability of our products, De La Valley guarantees that your meat comes directly from the farms gate to your door: chilled and vacuum packed.
Argentine Angus - Grass Fed,Tomahawk - Chilled
Similar to our Ribeye or our Cow Boy Steak, our Tomahawk is sliced from the Rib Primal between the 6th and the 12th ribs of the beef. Corresponding to a Ribeye on which the the entire rib bone has been left and frenched on 5cm, this beautiful cut took its name from the single-handed axes from the colonial times aka Tomahawks.
Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality.
Cooking expert tips
As all MASSIVE piece of meat, De La Valley's Tomahawk will require time to get a proper juicy cook. We thus recommand you to use a BBQ in order to obtain the best results:
Step 1: Take your Grass-Fed Angus Tomahawk out of the vacuum pack, dry it with paper towel and let it rest for at least 20min in order to allow it to come to room temparature.
Step 2: Pre-heat the BBQ and in the meantime, season your steak with salt (sea salt recommended) and black pepper.
Step 3: Sear the steak on all sides, including the thick edge.
Step 4: Lower the temperature to low/medium, close the hood and cook for 12 mins each side.
Step 5: Take your Tomahawk out of the BBQ and let rest in a warm place covered loosely with foil for 15 minutes.
Step 6: With a well sharpened knife, sperate the meat from the bone and then cut slices of 2 cm wide. ENJOY!