From our Sandbach counter
Tomahawk Steak
£8.40
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Tomahawk steak is an impressive bone-in ribeye cut, known for its dramatic presentation and rich beef flavour. Available from The Butcher’s Blade in Sandbach, Cheshire, it’s ideal for a special occasion, steak night or a barbecue with friends.How to cook: Season well and sear over a high heat, then finish cooking more gently to suit the thickness and your preferred doneness. Rest before carving and slice across the grain where appropriate.Serving ideas: Serve on a board for sharing with chips, roasted vegetables, garlic butter or a fresh salad. Keep the accompaniments simple to let the beef take centre stage.For an eye-catching steak from your local Sandbach butcher, tomahawk is a standout choice. Ask in store for advice on cooking and serving.
Tomahawk Steak from The Butchers Blade in Sandbach. A tomahawk is a bone-in choice that needs space as well as careful portion planning. Confirm its size before choosing a pan, grill or cooking method. If you intend to share it, think about the accompaniments and ask Lee whether your selected option suits the number of people at the table.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Burgers fantastic, pre prepared meals amazing, steaks gorgeous, staff brilliant. Wouldn’t go anywhere else in Sandbach”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Tomahawk Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Reverse-sear the showpiece
For a thick tomahawk, cook it gently in a low oven or the cool side of the barbecue first, then finish over fierce heat for the crust. Carve at the table.
What goes with it?
Charred hispi cabbage, béarnaise and beef-dripping chips. A big Malbec or Barolo; alcohol-free smoked cola for drivers.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.