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 kg

Tomahawk Steak of Retinto Mature Cow, approx. 1 kg

A tomahawk is a bone-in ribeye with the whole rib bone left on as a handle. In Spain the name is the same: a chuletón from the lomo alto with its long bone. This one is retinto mature cow, about 1 kg including the bone: the tomahawk for two, in a size that fits a normal barbecue.

Two grilled tomahawk steaks on a rustic board, one partly sliced, with a bowl of chimichurri
Tomahawk steak, retinto cow, approx. 1 kg

Tomahawk steak, retinto cow, approx. 1 kg

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

46,90€ VAT incl. (€46.90/kg)

In stock

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What you get

Cut Tomahawk: rib steak from the lomo alto with the long rib bone attached
On the Spanish label Tomahawk de vaca retinta, 1 kg aprox.
Animal Retinto mature cow (vaca, female over 48 months), from the province of Cádiz
Pack Approx. 1 kg, portioned and vacuum-packed. Listed price €46.90.
Fresh or frozen Chilled, vacuum-packed. Can be frozen on arrival.
Serves 2 people. The bone is part of the weight.
Tomahawk steak with crosshatch grill marks cooking on a smoking barbecue grate

How to cook it

  • Leave it out of the fridge for an hour.
  • Let the long bone hang over the edge of the barbecue (US: grill), so only the meat sits above the heat.
  • Sear over hot embers, turning every couple of minutes, until both faces are dark and crusted.
  • Rare is 50–52 °C (122–126 °F), medium-rare 54–57 °C (129–135 °F). Measure in the thickest part, away from the bone.
  • Rest five to ten minutes, run the knife along the bone, lift the meat off whole and slice it across.

About the 1 kg tomahawk

Is the meat any different from a chuletón?

No. It is the same steak from the same part of the loin, with the rib bone left long. The tomahawk page explains the cut, and the chuletón page the animal.

Should I take this one or the 1.7 kg tomahawk?

This one for two people and a direct cook over the coals. The 1.7 kg steak feeds three to four, is thicker, and needs slow cooking before the final sear.

Will it fit in a frying pan?

Rarely, because of the bone. Indoors, brown it on a flat griddle or in a roasting tin across two hobs and finish it in the oven.

Goes well with

The larger tomahawk, the cow chuletón, retinto skirt and criollo sausages.