Spanish Galician Tomahawk

Spanish Galician cattle are raised to greater maturity, which helps develop the beef’s deep red colour and signature golden fat. On the tomahawk, that fat cap slowly renders around the ribeye, adding richness while helping protect the steak during a longer cook.

The long, bone makes the tomahawk steak cut difficult to cook in a pan, so we recommend preparing your steak on your backyard grill.

Refrigerate and use within 3–5 days of purchase. Freeze vacuum-sealed for up to 12 months without sacrificing quality.

Hand-cut to order in our Toronto butcher shop, vacuum-sealed fresh, and shipped straight to your door.