Quebec beef tomahawk aged 28 days

For the fan of large cuts of meat, here is the 28-day dry-aged Quebec TomahawkThanks to its majestic bone and exceptional taste, this cut of meat located on the ribeye is one of the most prized by grill enthusiasts. It is its outer layer of fat and its bone cage that allow us to age this meat very easily. This aging process tenderizes the meat and multiplies its flavor, both buttery and nutty. 

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat about 20 to 30 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat on each side, until lightly browned.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Place the tomahawk steak on a cooling rack, wrap it in aluminum foil and let it rest for at least 10 minutes to gain the remaining 2 - 3 degrees.
- Cut the steak against the grain and serve.

Quebec beef

Rating:AAA

Curing:Days

Quantity: 1

Origin: Qc

Race: Angus

Portion(s): 4 to 5

Condition: Fresh

Producer: We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.