This juicy and tender delicacy is made from one of the best cuts of veal that has been raised in Switzerland in a manner appropriate to the species. With its characteristic bone and impressive appearance, the tomahawk steak is not only a treat for the palate, but also a real eye-catcher on the plate and a must-have for every barbecue party
Tomahawk, the name comes from the Indian and is called tamahaac there, a battle ax / hatchet.
Grill tip from the meat sommelier: Take the meat out of the cooler 1 hour beforehand and let it temper. You can use our meat4you spice for seasoning or just good salt. We prefer a fleur de sel. Set the grill to 250 degrees and give the meat a nice grill pattern. Then turn the grill to below 80 degrees and stick a thermometer lengthways into the meat. When you have reached the temperature of 52 degrees, the ideal time has come for us to give the tomahawk the rest it needs.
Let it rest for at least 3-5 minutes. At the same time, you can heat up some butter and add fresh herbs. The essential substances dissolve and the butter absorbs them. Now drizzle your liquid herb butter mixture over the meat and enjoy.
The porterhouse steak and the T-bone steak are both cut from the flat back, containing fillet and entrecôte. The two cuts, although very similar, differ primarily in thickness and the greater proportion of fillet in the porterhouse steak. A typical porterhouse steak is around 6cm thick,...
The butcher's piece Teres Major, a real insider tip of the steak culture, comes from the bow or shoulder of beef and is ideal for short frying, for example as a steak.
We have a nice selection of burgers. Wagyu, Antelope, Black Angus and Dry Aged Burger.. Just try it out and order the brilliant BBQ sauces at the same time and your party will be a success.
