Tomahawk - Pre OrderFrance
French CHAROLAIS Beef
Days in fridge
- 1.2 Kg
de la valley OPINION
PRE ORDER (15 to 21 days) - our team will contact you for next delivery time.
Selected from the heart of the Charolles region (eastern France), De La Valley's Charolais Tomahawk is a model of perfection. Pasture-fed until the last 90 days under cereals, this exceptional masterpiece will make all the meat lover happy! Elegantly marbled, properly tender, and extremely flavorful, you cannot go wrong with our signature Tomahawk from France.
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.
French CHAROLAIS Beef,Tomahawk - Pre Order
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.
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Endorsements/Permission:: Online Sales of Prepackaged Chilled and Frozen Meat (Chilled: Beef, Pork, Mutton Frozen: Beef, Pork, Mutton) via website www.delavalley.com
>Charolais Genisse Beef
Characterized by its impressive size and its white/cream color, the Charolais is a French bovine breed originated from the region of Charolles in Burgundy.
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:
Step 1: Take your Grass-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.