Dry aged Tomahawks


Treat yourself and your dinner guests to this very special steak.

Our Tomahawks are 100% Manx, grass-fed, and dry-aged to bring out the flavour and tenderness.

Out of stock

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We recommend seasoning and oiling these, and then to cook on on your BBQ to sear the meat on high heat, then drop the heat to cook to your preferred. Serve on a wooden board or platter for family-style serving.

About Our Cows

The Ballakelly cow is a blend of Charolais, Limousin and Aberdeen Angus which help maintain medium-sized cows of manageable weights for the mothers. The Angus also introduces a natural sturdiness and a coat and hide suited for the Manx climate. Recently we have been selling Manx Wagyu which is a cross of local dairy cows with Wagyu insemination. Our cattle run in groups of around 30 – meaning optimal ‘mob’ grazing potential during spring and summer, and are indoors during winter feeding on home-grown silage and cereals blended with peas for additional protein. Growing the grains and peas we feed our animals means we don’t have to import food, which significantly offsets the methane emissions of the Ballakelly herd. Our animals develop proper structure, size and fat content that results in beautiful marbling, tenderness and fulsome flavour. We dry age some of our beef which significantly enhances texture and taste, for genuinely outstanding depth and melting softness. It takes time: four weeks, generally – but we think it’s worth it.