The tomahawk is a rock-star in the world of steaks. It’s a thick-cut rib eye with the rib bone left long, resulting in an impressively grand steak with irresistible juiciness and an abundance of pure beefy flavour.
If you’re not a chef or a steak supremo, you’ll need some instructions to prepare this cut properly, so check out these cooking tips.
Black Tyde is a 150-day grain-fed pure Black Angus, producing superior marbled beef that is full of the richness you would expect from Rangers Valley, a world-class producer of highly marbled beef based in the cool-climate New England tablelands of NSW.
Rangers Valley produces consistently tender and tasty wagyu and Angus beef, with the animals roaming freely in lush, green pastures.