We are national suppliers of Tomahawk steak

The tomahawk is a bone-in ribeye steak and arguably the most show stopping steak in terms of appearance. It is one of the largest steak cuts in size, thickness and weight and therefore is one of the more expensive cuts of beef, but can easily feed two people.

What are qualities of Tomahawk Steak?

Tomahawk is carved from the rib primal section of the steer, specifically from ribs 6 – 12, with the rib bone left whole and attached. It is a well-marbled, tender steak, with a rich flavour and buttery taste and is one of the thickest steaks. The primary muscle in a tomahawk is the same as that of the T-bone and porterhouse, so the cuts are very similar.

With Campbell Brothers, you can be sure you are receiving the highest-quality tomahawks steaks that we can provide. We even go to tremendous measures to make sure each steak we offer is traceable back to its original source. If you are looking to order superior tomahawks steaks for your restaurant from a reputable meat wholesaler, then we can help.

How are Tomahawk steaks prepared?

The quality tomahawk steaks that you can purchase from us are hand cut at our excellent butchery facilities in Bonneyrig and Woolwich by our talented team of butchers.

Given that all of our meat is entirely traceable and red-tractor assured, you can be sure that the tomahawk steaks that Campbell Brothers supply to you are of the highest and most dependable quality. To ensure that we are supporting British farming, we also source from local farms.

We have been specialists in meat since 1902, so we know the best procedures for butchering and creating premium tomahawk steaks like the ones we provide! We recognise that you might also need the steaks to be trimmed to fit special requirements; don’t worry, our butchers are ready to help.

How to cook Tomahawk teak:

This cut is best cooked by grilling, searing or slow roasting. When cooking in an oven, first pan sear for 3-4 minutes each side, but use a neutral oil that will not transmit too much flavour e.g. sunflower or grapeseed oil as others, such as olive oil, have a low smoke point so may cause a burnt flavour. Medium-rare and medium are the best doneness for a tomahawk for the optimal texture and flavour. Any longer and cooking time for grilling can reach an hour or more.

A tomahawk is best cooked between rare and medium, mostly because of the time it takes to cook due to its size. Cooking time is about 25-30 minutes for rare, 35-40 minutes for medium-rare, and 45-50 minutes for medium, which is why it’s not often cooked past medium. Resting time also needs to be taken into account, which is recommended for the perfect steak experience.

Explore our other high quality steaks:

Our amazing range of steaks span from popular cuts that are more sort after, to those that are lesser known to many, but can be incorporated into some delicious dishes to make them equally desirable.

The fibrous one…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a forerib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The steak lover's one...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

Have a question?

Our experienced team of wholesale meat suppliers are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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