The Tomahawk Steak
The Tomahawk steak is essentially a long-bone entrecôte. The marbling of the Tomahawk steak ensures a perfectly juicy, tender steak on the bone. It's ideal for pan-frying or grilling.
The Tomahawk – The Cut
The Tomahawk is cut from the back of the cow and shipped on the bone. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and richly marbling with fat.
The name Tomahawk Steak comes from its visual similarity to the shape of a Native American tomahawk axe .
The name Tomahawk Steak comes from its visual similarity to the shape of a Native American tomahawk axe .
Raising our cattle
When you buy Tomahawk steak from us, you'll receive meat exclusively from our own livestock and from our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on our own farm feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Tomahawk Steak
How to prepare a tomahawk on the grill – in 6 steps
It is important that the grill has a lid, regardless of whether it is powered by coal, gas or electricity.
Preparation:
Preparation:
- Prepare 2 zones on the grill:
1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1 - Place the steak in the hot zone for 2-3 minutes and grill it on all sides to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is at your desired level, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature on the Tomahawk
For precise cooking, we recommend a digital probe thermometer. Insert the probe tip into the center of the meat.
Tip: Measure the required penetration depth by placing the probe lengthwise on the steak and marking the depth with your finger.
Tip: Measure the required penetration depth by placing the probe lengthwise on the steak and marking the depth with your finger.
Tomahawk core temperature
The optimal core temperature depends on personal taste. Here's our recommendation for the Tomahawk steak:
* Our recommendation: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
Aus eigenem & Partner ViehbestandPrime Beef Tomahawk Steak
Prime Beef Tomahawk Steak
Saftiges Entrecote am langen Knochen, feinfaserig & stark marmoriertRegular price
65,98 €
Sale price
65,98 €
Regular price
Unit price
54,98 €
per
kg
Tax included.
Shipping calculated at checkout.
inkl. MwSt. zzgl. Versand
Dienstags und Donnerstags VersandtagCouldn't load pickup availability
Bezahle bequem mit PayPal oder weiteren Zahlungsmitteln 
The Tomahawk Steak
The Tomahawk steak is essentially a long-bone entrecôte. The marbling of the Tomahawk steak ensures a perfectly juicy, tender steak on the bone. It's ideal for pan-frying or grilling.
The Tomahawk – The Cut
The Tomahawk is cut from the back of the cow and shipped on the bone. The back is a very lightly stressed muscle, which makes the meat quite tender . It is fine-grained and richly marbling with fat.
The name Tomahawk Steak comes from its visual similarity to the shape of a Native American tomahawk axe .
The name Tomahawk Steak comes from its visual similarity to the shape of a Native American tomahawk axe .
Raising our cattle
When you buy Tomahawk steak from us, you'll receive meat exclusively from our own livestock and from our partners. All farms are located near our butcher shop in the Black Forest. The animals are raised exclusively on our own farm feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products of outstanding quality.
Our short transport routes protect the livestock and the environment. We transport the animals a maximum of 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of our steaks.
Preparation of Tomahawk Steak
How to prepare a tomahawk on the grill – in 6 steps
It is important that the grill has a lid, regardless of whether it is powered by coal, gas or electricity.
Preparation:
Preparation:
- Prepare 2 zones on the grill:
1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1 - Place the steak in the hot zone for 2-3 minutes and grill it on all sides to develop roasted aromas.
- Place in the indirect zone and regulate the heat.
- Insert core temperature sensor.
- When the core temperature is at your desired level, remove and let rest for 2-3 minutes.
- Carve across the grain and serve on warmed plates.
Measuring core temperature on the Tomahawk
For precise cooking, we recommend a digital probe thermometer. Insert the probe tip into the center of the meat.
Tip: Measure the required penetration depth by placing the probe lengthwise on the steak and marking the depth with your finger.
Tip: Measure the required penetration depth by placing the probe lengthwise on the steak and marking the depth with your finger.
Tomahawk core temperature
The optimal core temperature depends on personal taste. Here's our recommendation for the Tomahawk steak:
* Our recommendation: 52 °C
| Designation | Description | core temperature |
|---|---|---|
| Blue | Seared outside, raw inside | 42 °C |
| Rare / Bloody | Reddish core | 48-52 °C |
| Medium-Rare | Slight discoloration, still strongly reddish | 52-56 °C |
| medium | Well dyed, light red tone | 56-60 °C |
| Well Done / Through | Fully cooked | 60-64 °C |
