Name: Festive Angus Tomahawk Roast
Brand: La Carne Premium Meat
Price: 449.0 AED
Availability: InStock

Rub options

Smoking Beards® The Original™

Smoking Beards® The Bayou Blaze™

Add thermometer

No need for thermometer

Add Instant Read Thermometer

Add The Original MEATER

Add MEATER Plus

Add MEATER Pro / 2 Plus

Price

Weight: 1 rib, around 1.6kg to 1.8kg.

Fresh chilled and ready-to-cook.

Enjoy our Black Angus Tomahawk Roast from Australia. This festive item is dusted with Smoking Beards Rub either The Original or The Bayou Blaze.

For our favorite way to cook a roast, click here.

What is a tomahawk steak?

Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.

This particular cut of steak is also referred to as the "cowboy steak" or a "bone-in ribeye". The butcher or meat packer takes a cut of ribeye and leaves the rib bone in to a length of about 20 inches, which is where the navel begins. Then they "french" the bone, which is essentially removing the excess meat and exposing the bone.

About the producer

BLACK ONYX BY RANGERS VALLEY AUSTRALIA

Verified Black Angus beef by Black Onyx (Rangers Valley Australia) with a Marbling Score of 3+.

Black Onyx pure Black Angus are of the highest genetic purity available in
Australia. To assure and maintain this purity, we have independent third party,
Certified Angus Beef conduct Black Angus Beef verifications quarterly.
This verification is ISO accredited. To view our latest verification, click here. Successful verification of our Black Angus beef means our products can display the
Angus Beef verification stamp, which signals that our products are verified to meet
our standard. The standard is 100% Angus parentage: Angus Sire, Angus Dam

Note: Actual product may be slightly different from image.

Quality and Quantity Check

Prepared to order

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In stock, ready to deliver
Inventory on the way

Free delivery across UAE with no minimum order.

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Cooking Recommendations

La Carne Roasting Recommendations using dry-brining and reverse sear methods.

1. Dry-brine.

Dry-brining maximizes flavor and caramelization. First, trim extra fat or silver skin off your meat with a sharp knife. Pat dry then generously salt your meat. Don’t worry, most will fall off on the grill or you can wipe off if cooking indoors. Place the meat on a wire rack over a sheet pan or plate and chill in the fridge. This wIll allow air to circulate under the meat. Wait at least 12 hours or overnight. For this reason, we recommend ordering a roast for the day BEFORE you plan to cook it, to allow time for dry-brining.

2. Prepare your oven, insert thermometer & add in some veggies and aromatics

Pre-heat your oven to its lowest setting or higher with a max of 110C. The lower the temp, the more even the cook, but the longer it will take. Pat dry meat before seasoning with pepper (dry-brining has pre-salted the beef)) and inserting your probe thermometer (you can use an instant-read thermometer, however opening the oven to check temperatures may lengthen cooking time). Maximize your oven use by laying your roast on top of a mix of chunky onions, garlic, potatoes, carrots and other veggies of choice for a flavorful treat. Best practice is to have the beef suspended above the vegetables on a wire rack. Cook the meat slowly until your thermometer reads the desired internal temp of 52C for rare, 57C for medium-rare and 63-66C for medium-med well. Rest the meat for at least 30 mins under loose foil while you crank up the oven heat to its highest temperature. Then it's time to make a sauce.

3. Make a sauce (do this while resting your roast)

Strain the drippings and any leftover braising vegetables and aromatics through a sieve. Stir in some butter until just thickened. If the sauce is too loose, option to add in a cornstarch slurry or start with a roux, then add in the leftover strained or blended jus. Season to taste, maybe adding a dash of Worcestershire sauce.

4. Caramelize the meat, and it's time to eat!

Resting the roast ahead of caramelizing means you don’t have to rest it afterwards.
10 minutes before guests are ready for to have the roast, place the meat in the oven until brown and crisp on the outside. Keep an eye on it! Then serve with your favorite sides and sauce.

Check out our recipes

Where this meat is from

Australia

Learn more about this producer

Weight

1.6kg to 1.8kg

Read our Best Meat Practice

We deliver on the same or next day in Abu Dhabi and within 2 days for other emirates and remote areas.

For delivery on the same day in Abu Dhabi, cut-off time is 12pm for delivery either at 2pm-6pm or 6pm-10pm.

For next day delivery across the UAE, cut-off time is 12pm for delivery next day either at 6am-10am, 9am-1pm, 2pm-6pm or 6pm-10pm.

Ruwais, Liwa City and Madinat Zayed Western Region
deliveries are only done on Tues/Thurs/Sat. Orders must be placed by 12pm the
day before.

Sweihan al Ajban is only done every Saturday. Orders must be placed by 12pm the
day before.

No delivery on Sunday for Fujairah or Umm Al Quwain. For remote areas such as al Ghadeer, please call us to confirm delivery dates and
times.

Minimum order requirements

FREE delivery across UAE with no minimum order.

Please organize your menu in advance and order for delivery on the day before you need to prepare or cook your meat, so we can deliver within enough time for you to enjoy your meat experience.

Customers should receive their orders in person or by a representative with access to a cooler/refrigerator to keep meat items in good condition.