We are national suppliers of Tomahawk steak

What are qualities of Tomahawk Steak?

Tomahawk is carved from the rib primal section of the steer, specifically from ribs 6 – 12, with the rib bone left whole and attached. It is a well-marbled, tender steak, with a rich flavour and buttery taste and is one of the thickest steaks. The primary muscle in a tomahawk is the same as that of the T-bone and porterhouse, so the cuts are very similar.

With Campbell Brothers, you can be sure you are receiving the highest-quality tomahawks steaks that we can provide. We even go to tremendous measures to make sure each steak we offer is traceable back to its original source. If you are looking to order superior tomahawks steaks for your restaurant from a reputable meat wholesaler, then we can help.

How are Tomahawk steaks prepared?

The quality tomahawk steaks that you can purchase from us are hand cut at our excellent butchery facilities in Bonneyrig and Woolwich by our talented team of butchers.

Given that all of our meat is entirely traceable and red-tractor assured, you can be sure that the tomahawk steaks that Campbell Brothers supply to you are of the highest and most dependable quality. To ensure that we are supporting British farming, we also source from local farms.

We have been specialists in meat since 1902, so we know the best procedures for butchering and creating premium tomahawk steaks like the ones we provide! We recognise that you might also need the steaks to be trimmed to fit special requirements; don’t worry, our butchers are ready to help.

How to cook Tomahawk teak:

This cut is best cooked by grilling, searing or slow roasting. When cooking in an oven, first pan sear for 3-4 minutes each side, but use a neutral oil that will not transmit too much flavour e.g. sunflower or grapeseed oil as others, such as olive oil, have a low smoke point so may cause a burnt flavour. Medium-rare and medium are the best doneness for a tomahawk for the optimal texture and flavour. Any longer and cooking time for grilling can reach an hour or more.

A tomahawk is best cooked between rare and medium, mostly because of the time it takes to cook due to its size. Cooking time is about 25-30 minutes for rare, 35-40 minutes for medium-rare, and 45-50 minutes for medium, which is why it’s not often cooked past medium. Resting time also needs to be taken into account, which is recommended for the perfect steak experience.