Tomahawk Steak Slow Cooking This pack is subject to

This pack is subject to substitutions and change

27kg Cumberland Sausages (Catering Pack)

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

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Tomahawk Steak Slow Cooking This pack is subject toThe 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