The Aberdeen Angus is one of the most highly regarded British breeds, famous for its wonderfully marbled meats, and easily stands comparison with meats from grass-fed US and Argentinian cattle. Aberdeen Angus is rich and flavourful, and there is no better way to enjoy this wonderfully special meat than from the rib bone to maximise flavour. The meat is hung on a Himalayan salt wall for 38 days to extract moisture, enhance the flavour and tenderise the meat. Tomahawk is a spectacular table centrepiece that can feed two to four people – try serving with homemade chips and a béarnaise sauce.
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