Tomahawk

Tomahawk – The Cut That Guarantees Full Experience. Ribeye at its finest

Tomahawk Steak is an impressive piece of meat cut from the bone-in ribeye – precisely from the front loin, with a long, cleaned rib bone. The name is no coincidence, referencing an Indigenous American axe. It's a steak with an intense, beefy character, rich fat marbling (marmurek), and juiciness that literally melts in your mouth. You will receive full flavor, slight butteriness, and unparalleled culinary satisfaction.

Flavor Starts at the Source!

In our offer, you will find only carefully selected Tomahawk steaks, sourced from:

USA (Creekstone Farms): Black Angus breeding. The breed is fed a corn-based diet (grain-fed), guaranteeing intense marbling and a deep, distinct flavor.

Poland (grass-fed, grain finish): Meat from natural, local farms. Grazing on open pastures, with grain finishing to boost flavor.

Australia (Wagyu MSA 5–9+): Wagyu farming with full quality control, fed 400-600 days in a grain-fed system – ensuring maximum marbling.

Important Questions - Necessary Answers!

How to make the perfect Tomahawk steak? The reverse sear method works best: first, slow roasting in the oven (120°C) until the desired internal temperature is reached (e.g., 50°C for medium rare), then a quick grill over high heat to achieve a caramelized crust. 10 minutes rest – mandatory!

How to achieve the correct doneness levels? Use a thermometer! Medium rare: 52–54°C. Remember that the Tomahawk has impressive mass – it "continues to cook" after being removed from the heat.

How to store steaks? Best kept in the original vacuum pack at the bottom of the fridge (0–2°C) for up to 7 days. It can also be frozen at -18°C sealed tightly.

What distinguishes the Tomahawk steak? This is not just food – it's a show on the plate. The long bone adds monumental presence and visual effect, and the tenderness, marbling, and flavour of the ribeye are a true delight for the palate. Ideal for a special occasion.