The French call it a Cote de Boeuf, the Americans call it a bone in prime rib steak and in the UK it’s referred to as a Tomahawk steak. Whatever you refer to it as this is a show stopper of a cut, it is effectively a rib eye steak with the rib bone left on meaning it has tonnes of flavour.
We cut ours to the size of one whole rib meaning similar to a Chateau Briand you share it with someone. The Galloway beef we use is rare breed, grass fed and naturally reared. We ensure melt in the mouth tenderness and great flavour by dry ageing the cut for a minimum of 35 days in our specially designed Himalayan salt chamber (click here to read more) prior to butchering.
This cut is really growing in popularity at the moment and is a firm favourite on the menu at Hawksmoor in London.