• Cape Grim Beef Tomahawk
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Cape Grim

Cape Grim Beef Tomahawk

Cape Grim Beef Tomahawk

$60.00 ea
$60.00
Sale Sold out
Price per/kg: $46.0
Approx. Weight: 1.2 kg each

A whole Cape Grim tomahawk from 100% grass fed Tasmanian beef, a bone-in rib eye with the long rib bone frenched. Sear hard, then roast at 180°C to 52°C for medium-rare.

Product Description

For a tomahawk steak Brisbane barbecue tables can build a meal around, this Cape Grim tomahawk is a bone-in rib eye with the long rib bone left on and cleaned. It's 100% grass fed and finished Tasmanian beef, British breed only, with no added hormones and no antibiotics. Every tomahawk we cut as your butcher starts with that rib eye, sold in Australia as scotch fillet.

Cooking & Temperature Guide

Bring the tomahawk to room temperature for 30 minutes, then sear it hard on every side. Finish in the oven at 180°C for about 20 to 25 minutes per 500g, pulling it at 52°C for medium-rare or 58°C for medium. Rest it tented loosely in foil for 10 to 15 minutes, then carve thin across the grain. Browse the full Cape Grim range for more Tasmanian cuts.

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