Meet the Heavy Duty Beef Tomahawk Steak
The Heavy Duty Beef Tomahawk is a ribeye cut like no other. Thick, dramatic, and built to impress. Sourced from Canadian AAA+ beef and cut from the rib primal, it features rich intramuscular marbling that delivers deep, beef-forward flavour in every bite. The long bone makes it a visual showpiece.
Whether you're grilling over flame or finishing in cast iron, this cut rewards proper technique with exceptional taste and table presence.
What Makes This Cut Special
The tomahawk earns its name from its long, bone-in shape that echoes the look of its namesake axe. Each steak is hand-cut by skilled butchers who finish the bone for a clean, tomahawk-style presentation.
Expect dense muscle, rich marbling, and bold character. This is the kind of steak that makes a meal feel like an event.
Cooking Considerations
High-Heat Sear: Start over high heat to develop a bold crust. The thickness gives you time to build colour while maintaining interior doneness.
Reverse Sear: Bring to temperature slowly in a low oven, then finish with a hot sear for maximum contrast and texture.
Resting Time: Let the steak rest generously after cooking. With a cut this size, juices need time to settle and patience pays off.
Presentation Tip: Keep the bone visible and intact for centre-table impact. Wrap it in foil during cook time if preferred.
FAQ
Both are cut from the same primal section, but a tomahawk includes the long, frenched bone for dramatic presentation. It’s thicker, more marbled, and delivers an unmatched primal experience.
Due to demand and limited supply, it’s not always available—but when it is, you can order directly online and have it delivered straight to your door in temperature-controlled packaging.
Reverse-sear is a popular method: slow-roast to your preferred doneness, then finish with a blazing hot sear for that perfect crust. Let it rest before carving.
Each steak averages 2.5–3.5 lbs—large enough to serve 2–3 people (or one very hungry carnivore).