Chilled TomahawkArgentina

Image Chilled Tomahawk

Argentine Beef- Grain Fed

Days in fridge


  • 1 Kg
+ -



de la valley OPINION

Selected from the heart of Argentina, De La Valley's Tomahawk is a model of perfection

Elegantly marbled, properly tender, and extremely flavorful, you cannot go wrong with our signature Tomahawk from Argentina. 

This is a serious steak for a serious steak lover: massive with a long bone hanging off the plate this is our N°1 recommendation

Committed to the traceability of all our products, De La Valley guaranties that your meat comes directly from the farms gate to you door: chilled and vacuum packed.

Argentine Beef- Grain Fed,Chilled Tomahawk

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.


Restricted Food Permit No: 0318802204

Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website

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Cattle farming

>Argentine Angus

Located in South America and being one of the world’s largest beef exporters, Argentina is well known for its exceptional beef quality

Learn more

Cooking expert tips

As all MASSIVE piece of meat, De La Valley's Tomahawk will require time to get a perfect juicy cook. We thus recommand you to use a BBQ in order to obtain the best results: 

BBQ Cooking:

Step 1: Take your Grain-Fed Angus Tomahawk out of the vacuum pack, dry it with paper towel and let it rest for at least 30min in order to allow it to come to room temparature.
Step 2: Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
Step 3: Season steaks generously with salt and pepper. Use a generous amount of salt as this is a thick steak.
Step 4: Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. 
Step 5: Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees。
Step 6: Let rest for 15 minutes then cut slices of 2 cm wide. 


Recipe ideas

Image Slow Cook instruction on Tomahawk steak (Slow cook takes at least 2.5 hours)

Slow Cook instruction on Tomahawk steak (Slow cook takes at least 2.5 hours)

See recipe
Image Barbecued Tomahawks Steak

Barbecued Tomahawks Steak

See recipe