Beef Tomahawk Ireland - NOK 550 per kg (1-1.5kg per piece)

Irish Tomahawk Beef

Tomahawk from Ireland is an impressive cut of beef with both powerful flavor and an iconic appearance. The long rib bone gives the cut its characteristic shape – inspired by the tomahawk axe – but this is about much more than just looks.

In practice, this is a ribeye with the bone in, which adds extra depth of flavor and helps keep the meat juicy during cooking.

Origin and Quality

This tomahawk comes from Irish cattle that have only grazed on grass their entire lives. This results in meat with a clean, natural taste and a firm yet juicy texture.

Grass-feeding provides a more meaty and less sweet profile than grain-fed meat – a conscious choice for those who appreciate authentic beef flavor.

The meat is delivered pre-aged and frozen, ensuring maximum tenderness. Thaw, season, and place directly on the grill – it doesn't get any simpler.

What makes tomahawk special?

Tomahawk is cut from the back and is equivalent to a bone-in ribeye. The bone acts as a natural heat buffer during cooking and contributes to extra flavor.

Combined with natural fat and proper aging, you get a juicy and flavorful result – every time.

This is a cut for those who want both flavor, texture, and a wow-factor on their plate.

Preparation

Tomahawk is best suited for high heat and a little time – your patience will be rewarded here.

Recommended methods:

• Grill (recommended): Start with direct heat for a crust, finish with indirect heat

• Pan + oven: Sear well in a pan, finish in the oven at 120–140 °C

• Reverse sear: First cook slowly to desired internal temperature, finish with high heat

Internal temperature:

• Medium rare: 54–56 °C (recommended)

• Medium: 58–60 °C

• Medium plus: 62–64 °C

Tip: Salt and pepper well before cooking, and let the meat rest for at least 10 minutes before serving. Optionally finish with a sprinkle of flake salt.

Serving suggestions

Tomahawk is perfect with:

• Grilling with roasted potatoes and a fresh salad

• Served in slices, carved at the table

• When you want to impress – without making it complicated

Frequently Asked Questions

What is the difference between tomahawk and regular ribeye?
A tomahawk is a ribeye with the rib bone attached. The bone adds extra flavor and better juiciness during cooking.

How does grass-fed meat taste compared to grain-fed?
Grass-fed meat has a cleaner, meatier flavor and less sweetness than grain-fed meat.

Does tomahawk need marinade?
No. This meat is best enjoyed with just salt and pepper – perhaps a little butter or herbs towards the end.