28-days aged Quebec tomahawk steak
For the fans of impressive cuts of meat, we propose the Quebec Tomahawk steak, dry-aged for 28 days. With its majestic bone and its exceptional flavour, this piece of meat is virtually a bone-in rib-eye and is a favourite amongst barbecue lovers. Since the meat is protected by its bones and outer layer of fat it is a great candidate for aging. Why do we age the rib steak? Because this process makes the meat more tender and concentrates the flavour, increasing the buttery and nutty tasting notes tenfold.