Tomahawk Steak Slow Cooking 27kg Cumberland Sausages (Catering Pack)

27kg Cumberland Sausages (Catering Pack)

Check out our recipe for Bavette Steak with Broad Beans and Mushrooms

As we trim by hand we cut away most of the surface fat from the muscle prior to dicing

cover and put back in the fridge for at least 4 hours but preferably overnight

2 x 1kg Diced Beef

Tomahawk Steak Slow Cooking 27kg Cumberland Sausages (Catering Pack)The Tomahawk Steak is cut from the Fore rib with the entire rib bone left. The long bone is french trimmed, and as it's a rib steak it has quite a large amount of inter muscular fat, which gives it a load of flavour when cooked. The Tomahawk is cut based on the thickness of the rib bone and is usually 5cm 2 inches thick, weighing approx 1kg 1. 2kg. It's the ideal sharing steak for a special occasion, as it can easily feed two people. If you like bone