If your parcel is time sensitive then please use the EXPRESS BY 10.30 AM or EXPRESS BY 12 PM option.Īny attempt to change your delivery address or divert your parcel once it has been despatched is done so at your own risk. Please consider this when planning for an event or party whereby goods absolutely have to be delivered on time. In accordance with all UK courier terms and conditions it is not guaranteed that your parcel will arrive the next day. We deliver Tuesday through until Saturday, we do not deliver on Sunday.Īll of our parcels are shipped on an express next working day service as standard, on the day before you have selected to receive it, usually with DPD or DHL. The image displayed is 1.4kg approximately 6cm thickĪll orders received before 2pm can be dispatched the same day (Mon-Fri), unless a specific future date is selected using the drop down calendar on the basket page of our website.įor future date deliveries select the Express delivery option that best suits your needs, End of Day. Due to its depth of flavour and richness could even feed 4. The tomahawk is a mightly cut and will feed at least three people. Result: Steak was well caramelised and perfectly cooked, very slightly towards medium than medium-rare, which in this case is perfect for a sharing cut such as this, offering different levels of doneness to suit all. Time: Cook time was 49 minutes with a further rest time of 13 Minutes The internal temp of the bbq was approx 220°c, and the MEATER probe was set to take the steak off at medium-rare to medium 55°c (better with ribeye cuts to develop the flavour and cook internal fat more) The tomahawk was seasoned well with salt and placed on the half of the bbq with no briquettes underneath, lid down the steak was turned every 5 minutes. The briquettes were lit and covered the base of one-half of the bbq only. High-quality Charcoal briquettes from The green Olive . The probe will pick this up in any case.Ĭooking Method: We used a Webber compact bbq, simple but effective. Tomahawk size: 1.3kg, probe placed in the thickest part of the steak that had been out of the fridge for 20 minutes. Red meat naturally discolours after a few hours so blast freezing is the ultimate way to keep the steak as fresh as it is when first cut. This process offers two major advantages, one being zero food waste and the other helping to keep the meat in amazing condition.
The steaks are cut here in the UK and then rapidly frozen to -28° in a matter of minutes.
Their lineage traces back to the mighty Westholme herd founded on champion Wagyu bulls and cows, and the vast pastures of Mitchell grass nourish the cattle where they roam free. The cattle came to Australia from Japan more than two decades ago. Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Australia has a reputation for producing clean, green, and safe beef, and the quality of beef is second to none national traceability system that works in conjunction with the national standard for animal health, welfare, and biosecurity to ensure best practices of animal husbandry and low-stress stock handling.
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