These short bone Tomahawk steaks may not be as impressive to look at on a plate, but the bright side is that they’ll actually fit on the plate! They’ve got all the same depth of flavour and succulence you get from a well prepared thick cut bone-in rib eye, with the added benefit of being just a bit more cost effective. That’s a win-win-win scenario if we’ve ever seen one!

All of our Beef is hung and dry aged for 28 days in our Himalayan Salt Chambers to intensify the flavour and all of our Steaks are hand cut according to classic british butchery standards, taking it above and beyond what you'd find at your average supermarket butcher.