Also called a "cowboy steak", the tomahawk is cut from between the 6th and 12th rib of the beef cow and weighs between 30 and 40 ounces. It's a bone-in rib-eye, and the bone is Frenched to give the steak its distinctive "handle." The tomahawk steak is best pan-seared and then finished in the oven.
Our meat is sourced from local producers work on small family farms across the province to bring you traditionally raised products from right here in Ontario. Fed locally grown grass and grains and as much as possible the feed is grown on the farm that the animals are raised.
Take pride in contributing to the economic vitality, environmental health, and quality of life in the region. These farm-fresh products support the local economy and greatly reduce environmental impact of transport.