Our in made house Tomahawk Steaks are a high quality and tender cut of meat. The long 'frenched' bone is a real show stopper and the high quality farming yields amazing marbling. Each tomahawk feeds approximately 2-3 adults.
We start with full local beef carcass and process them at our St. Albert butcher shop, racking the rib loins 30-100 days. With time and perfect environmental conditions the meat dry ages which allows for an improved flavour and tenderness.