Veal tomahawk
Veal tomahawk
A tomahawk is nothing more than a ribeye with the bone still attached. That long bone makes it instantly recognizable and adds extra flavor during cooking. With veal, you get a beautiful piece that is tender in texture and has a mild, distinctive flavor. It's meat you'll want to serve when you want to impress, or simply enjoy a special cut.
What is a veal tomahawk?
Because a tomahawk comes from the ribeye, it has the same fine texture and tenderness. The bone remains attached, and it is precisely this bone that adds extra flavor during cooking. You fry or grill it briefly at a high temperature and then let it cook slowly. This keeps the meat tender and full of flavor. Its size makes it ideal for sharing, but it also steals the show as a single serving.
Want to order veal tomahawk online?
At The Butchery, you can easily order veal tomahawk online. If you order before 11 a.m., it will be delivered the same evening in the Netherlands and Belgium. If you are not there, you can choose another time that suits you better. Our butchers carefully cut the meat, vacuum-pack it, and deliver it flash-frozen. This ensures that the meat arrives in top condition.
Tomahawk is a bold steak that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Tomahawk Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the steak in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 45 minutes.
Reversed Sear Tomahawk (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 1 hour.
Preparing Tomahawk Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Tomahawk
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal tomahawk
This veal tomahawk is a large piece of meat with a long bone that is perfect for cooking on the grill or in the oven.
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ 13,99 |
Wagyu Beef Tallow Kagoshima JAP A5
+ Create a Surf & Turf
+ 39,99 |
2x lobstertail Canada [125 grams each]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x tomato mozzarella gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This veal tomahawk is a large piece of meat with a long bone that is perfect for cooking on the grill or in the oven.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Veal tomahawk
A tomahawk is nothing more than a ribeye with the bone still attached. That long bone makes it instantly recognizable and adds extra flavor during cooking. With veal, you get a beautiful piece that is tender in texture and has a mild, distinctive flavor. It's meat you'll want to serve when you want to impress, or simply enjoy a special cut.
What is a veal tomahawk?
Because a tomahawk comes from the ribeye, it has the same fine texture and tenderness. The bone remains attached, and it is precisely this bone that adds extra flavor during cooking. You fry or grill it briefly at a high temperature and then let it cook slowly. This keeps the meat tender and full of flavor. Its size makes it ideal for sharing, but it also steals the show as a single serving.
Want to order veal tomahawk online?
At The Butchery, you can easily order veal tomahawk online. If you order before 11 a.m., it will be delivered the same evening in the Netherlands and Belgium. If you are not there, you can choose another time that suits you better. Our butchers carefully cut the meat, vacuum-pack it, and deliver it flash-frozen. This ensures that the meat arrives in top condition.
Tomahawk is a bold steak that can be prepared in various ways. Below you’ll find a handy guideline. Scroll through and choose your preferred cooking method!
Tomahawk Low and Slow (searing & slow roasting)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for perfect slow cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until it is thoroughly browned and the fat cap becomes nice and crunchy.
Transfer the meat to the preheated oven, place the steak in an oven dish, and pour in the cooking juices.
Time: Use the schedule below for planning; the times are indicative.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium Well/Well Done: 62°C
Total cooking time is approximately 45 minutes.
Reversed Sear Tomahawk (slow cook & sear)
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until the core temperature is 2°C below the desired final temperature. The final 2°C will be achieved during searing.
Sear the meat on all sides until browned and crunchy, reaching the desired core temperature.
Check the core temperature of the meat using the temperatures in the table.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub after searing or before serving.
Core Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium Well/Well Done: 62°C (lamb)
Total cooking time is approximately 1 hour.
Preparing Tomahawk Sous Vide
Plan ahead: thaw the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat the water bath to ensure the correct cooking times. Use a sealed vacuum bag (you can pre-season the steak and reseal it, but the original packaging is usually fine for sous vide cooking).
Time: Set the sous vide stick according to the schedule below. If the meat is frozen, add 1 hour to the cooking time.
Sear: Grill or sear the steak in a pan or on the BBQ until golden brown. You can also use a blowtorch. The temperature will not increase further during this step.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Add salt and pepper or your choice of rub halfway through or after cooking.
Sous Vide Settings for Tomahawk
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 56°C for 3 hours
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
