Wiesbauer

DRY AGED Tomahawk Steak (frozen)

The dry aged steaks from the maturing chambers of Wiesbauer Gourmet. are matured on the bone for at least 28 days dry and develop their slightly nutty taste. The raw material comes to 100% from Austrian, female cattle, these are also called calf. The drying of the beef back, the so-called English, intensifies the flavour and the enzymatic maturation forms a special aroma and tenderness. 

The Tomahawk Steak is a ribeye steak with the typically long rib bone, making it resemble a tomahawk.

Preparation:

The dry aged steaks are best seared intensively in a pan or on the grill and cooked to the right core temperature. We recommend the cooking level "medium rare" for the dry aged steaks, which brings out the intense flavour and makes the bite particularly tender.

• < 50°C - Rare
• 50-54°C - Medium-rare
• 54-58°C - Medium
• 58- 62°C - Medium well
• > 62°C - well done

Packaging type:

Vacuum packed

Kitchen hygiene:

Kitchen hygiene is important: Keep the cold chain, store separately from other products, work cleanly, heat through before consumption!

Storage conditions:

Store refrigerated at -18°C

Contact:

Wiesbauer Gourmet Gastro GmbH

Wiesbauerstraße 1

3454 Sitzenberg-Reidling