![]() ![]() As with any meat processing, what is done to the carcass immediately after the kill is vitally important. The first thing to know is that a tomahawk steak is very simply a cross-section of the “backstrap” or loin of the deer, with a portion of the rib bone still attached. The following is a short photo presentation of the process that I use to turn a dead deer into a succulent and classy feast that may very well change your life forever! The reception of that first one was so overwhelmingly positive that it actually affected my visual perception of the world! From that moment on every deer that I saw was simply a rack of tomahawk steaks with legs! I was instantly obsessed and immediately began learning the steps to extract them on my own. Hesitant to mess things up, the first time I flopped a tomahawk steak on my grill it came from my favorite local butcher. Whatever you want to call it, I’ve been fascinated with trying them for myself ever since I first saw them cropping up on my Instagram feed. In beef it’s known as a bone-in-ribeye or “cowboy steak”, in deer it’s often called a “tomahawk steak” or “whitetail lollipop”. With the rise of social media, many of us have likely seen the presentation of a beautiful tomahawk steak. However, the satisfaction I’ve derived from carefully curating the transformation from field to plate has led me to dive ever deeper into the process, and in so doing I’ve gained a new and deeper appreciation for each step along the way. The thought of picking up a couple of boxes of professionally butchered and wrapped meat has always been appealing to me, so learning to do it myself has been a slow process. It does not store any personal data.I’ve always been a little timid when it comes to processing my own meat. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. ![]() ![]() Necessary cookies are absolutely essential for the website to function properly. Produced, handled and cared for by professionals all the way from the Farm gate to the Dinner plate. This isn’t your regular supermarket standard tarted up to look good, this is special. The area, locally known as “The Model County” is famous for its nutrient rich soil and temperate climate, ideally suited to grazing and the production of high quality, traditional grass fed beef.īefore cutting, we dry aged for four to six weeks, this ensures our meat achieves the desired levels of tenderness and depth of flavour we are looking for and produces what we believe is up there with the finest Beef in the World. Professionally hand selected for us, from the foothills of Black Rock Mountain, Ireland. These Tomahawk Steaks are part of our exclusive Black Rock Mountain Beef range from the Beef County of Wexford where we source fabulous grass fed, traditional Angus and Hereford beef. When it comes to Dry Aged Beef, nothing really compares to our hand selected Heritage Breeds. ![]()
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