Dry-Aged Ex-Dairy Tomahawk Steak

Truly Exceptional Flavour: Dry Aged Ex-Dairy Tomahawk Steak at That Fat Cow

Craving a steak unlike any other? Look no further than our Ex-Dairy Bone In Range. Marbled with rich, yellow fat, these beauties boast a flavour that stands alone. The unique texture - slightly firmer due to the cattle's age (over 5 years old) - combines with the fat for a truly knockout experience.

Here's the secret: unlike typical beef cattle slaughtered at a young age, ours live long, fulfilled lives producing milk before a well-deserved 12-month pasture retirement. We then expertly Dry Age the cuts for a further 28 Days. This extended rest allows the meat to develop exceptional flavour and texture.

These native cattle are born, bred, and finished on natural pastures, reflecting our commitment to sustainability and top-quality meat. It's simply some of the best pasture-raised beef you'll find anywhere.

About the Tomahawk cut

A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the shape of a tomahawk axe. It's a cut that includes the eye of ribeye, the ribeye cap, and the complexus muscle.

The long bone is left on for aesthetic purposes and also enhances the flavour of the meat during cooking. Tomahawk steaks are often considered a premium or specialty cut and are typically large, making them ideal for sharing or for an impressive presentation at gatherings or special occasions. It is a very flavourful cut of meat that is best cooked over high heat to bring out its natural flavour.

Approx 1kg (+/-100g)