Young Beef | Tomahawk | ≈ 2 kg

A bone-in ribeye with a long frenched rib bone left intact — as much a statement as it is a cut. From young cattle, the tomahawk has good marbling through the ribeye muscle and a clean, beefy flavour. Best seared hard over high heat then finished in the oven, or grilled low and slow then reversed-seared to finish.

This piece is ready to cook as-is. Allow extra time for the bone mass to conduct heat evenly.

Ingredients: Frozen meat. Average weight: 2 kg. Price: 800 EGP/kg

Weight & price disclaimer: Whole cuts are sold as single pieces with an approximate weight. The final prepared weight may vary slightly depending on the exact cut selected, which may result in a small adjustment to the final price — either slightly higher or lower.