Tomahawk Steak Bundle for Serious Home Cooks and Chefs

Big, Bold Flavour in Every Bite

This bundle is built for people who enjoy cooking serious steaks at home. Each tomahawk is thick, beautifully marbled, and made to stand out. You get two distinct cuts in one box: richly marbled beef and tender, mild veal. Both are chosen for quality and impact.

What’s Inside the Tomahawk Bundle?

• 8 × 16 oz Veal Tomahawk Steaks: These veal steaks are pale in colour, tender in texture, and naturally mild in flavour. A great choice for simple seasoning and clean, refined plates.
• 2 × 55 oz Beef Tomahawk Steaks: These are the large Tomahawks with a rich beef flavour and visible marbling. Each cut is thick and built for a big appetite or sharing with guests. The long bone gives it a classic steakhouse look.

Every steak is hand-selected, vacuum-sealed, and packed with care to arrive in great condition, ready when you are.

Why This Bundle Stands Out

• The mix of veal and beef gives you options. Go delicate with the veal or bold with the beef, depending on the mood or menu.
• All steaks are sourced from partner farms in Canada and prepared by skilled butchers who look for consistent marbling, clean bone presentation, and the right balance of meat and fat.
• Each steak is individually sealed so you can cook one or several at a time. No extra prep needed. Just quality cuts, ready to go from your freezer to the grill or pan.

Cooking Tips for Veal Tomahawk Steaks

Sear over high heat for 3 to 5 minutes per side, then finish in the oven or on lower heat for another 10 to 15 minutes. This helps keep the inside tender without burning the outside. Use a Thermometer to check doneness:

• Medium (pink center): 120–125°F
• Medium-Well (slightly pink): 130–135°F
• Well-Done: 140°F+

After cooking, rest the steak for 5 minutes before serving. This keeps the juices inside and the texture soft.

Cooking Tips for Beef Tomahawk Steaks

Sear each side over high heat for 2 to 3 minutes, then finish in a 425°F oven or on indirect heat for 15 minutes or more.
This gives you even doneness throughout. Use a Thermometer to check doneness:

• Rare: 120-130°F 
• Medium-Rare: 130-135°F 
• Medium: 135-145°F 
• Medium-Well: 145-155°F 
• Well-Done: 155°F +

Let the steak rest for 10 minutes before cutting. Slice it off the bone, then cut across the grain into thick pieces for a restaurant-style serving.