Shaped like a tomahawk ax, this beef rib steak would be a stunning centerpiece of any table. This cut has the highest grade of all beef in Canada, locally sourced from Ontario.

We have carefully dry-aged it in a time-honored tradition for a minimum of 6 weeks. Aging like this brings tenderness and flavour only found in the best steak money can buy.

The signature shape will impress everyone at your table. This steak is best prepared using an “indirect” reverse sear technique and accompanied by your choice of beverage. We are happy to assist if you need some tips on preparing.