PRE-ORDER −20% until Wednesday 2 December, 17:00 · first orders ship Wednesday 2 December · over €129: free delivery to mainland Spain and a tray of 4 criollo sausages · See the BBQ boxes

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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 2 December, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 2 December with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders from €129: free delivery to mainland Spain and a free tray of 4 criollo sausages.

Tomahawk · Retinto mature cow · approx. 1.7 kg

Large Tomahawk of Retinto Mature Cow, approx. 1.7 kg

The big tomahawk: a rib steak from the lomo alto of a retinto mature cow with the long rib bone left on, weighing 1,650–1,750 g. A Spanish butcher would call it a large chuletón with its bone. It is a centrepiece for three to four, and it needs slower cooking than a 1 kg steak.

Hands with knife and fork tending thick chuletón steaks, raw and seared, on a grill over a wood fire
Tomahawk steak, retinto cow, approx. 1.7 kg

Tomahawk steak, retinto cow, approx. 1.7 kg

On the label: Tomahawk de vaca retinta madurado de 30 a 45 días, 1,7 kg aprox.

79,90€ VAT incl. (€47.00/kg)

In stock

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What you get

Cut Tomahawk: bone-in rib steak with the full rib bone
On the Spanish label Tomahawk vaca retinta 1,7 kg aprox.
Animal Retinto mature cow (vaca, female over 48 months), from the province of Cádiz
Pack One piece of 1,650–1,750 g, vacuum-packed. Listed price €79.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 3 to 4 people
Tomahawk steak over flames on a barbecue grate with tomatoes, chilli, garlic and rosemary

How to cook it

Over direct heat alone, a steak this heavy burns outside before it warms inside. Cook it in reverse: slow first, sear last.

  • Take it out of the fridge a good hour and a half ahead and salt it with coarse salt.
  • Put it in a low oven, or on the barbecue (US: grill) with the lid down and the coals to one side, until the thermometer reads a few degrees below your target.
  • Then sear it over the fiercest heat you have, a minute or two per face.
  • Finish at 50–52 °C (122–126 °F) for rare or 54–57 °C (129–135 °F) for medium-rare.
  • Rest ten to fifteen minutes. Remove the bone, slice a finger thick and rebuild the steak against the bone.

Planning for a 1.7 kg steak

Will it fit my oven or barbecue?

Check first: the long bone makes the piece much longer than a normal steak. Measure your oven tray or barbecue before it arrives.

Can I freeze it and cook it later?

Yes, in its vacuum pack on arrival. Thaw it slowly in the fridge, allowing at least a full day.

Is it enough for a party of eight?

No. Add a second cut or look at the barbecue boxes. The cut is described on the tomahawk page.

Goes well with

The 1 kg tomahawk, the retinto cebón chuletón, a whole retinto picanha and a barbecue box for 8–12.