ORGANIC BEEF TOMAHAWK STEAK
This is an on the bone Rib-eye steak that is cut from one the five fore ribs with the cap removed. The Tomahawk has plenty of meat running along the bone as well as the ribeye in all its glory. This steak gives the perfect opportunity to introduce the reverse sear cooking technique. Place the steak in the oven first for half an hour at 100 degrees to allow the meat and fat to soften evenly. Then, simply cook on the top to preference.
- Minimum pack weight 900g
- Minimum life on arrival of 7 days
We have a small mixed herd of 100 percent pasture-fed native breeds – Ruby Red Devons, Red Polls and Beef Shorthorns. They spend most of the year outdoors grazing and when they come into the barn for the winter, they eat only hay, which we cut from our meadows in late summer.
Our organic beef is farmed to strict Soil Association standards. We use a local, small-scale abattoir and the meat is butchered on-site.
Here at Haye Farm, our aim is to make a positive difference to the land. We see ourselves as custodians of this corner of East Devon, and so we farm in a way that increases biodiversity, nurtures the ecosystem that we’re part of and provides for future generations.