Free Range, Grass Fed Aberdeen Angus Tomahawk Steaks - these are the mini version but still BIG!!!  The Tomahawk is a rib steak, with the entire rib bone left on and French trimmed to give a fabulous presentation that will certainly be remembered. But it’s not all about the looks! Being a rib cut this steak has a fabulous flavour due to the lovely swirls of fat marbling the muscle, this cooks into the steak leaving wonderful flavour and juicy meat that won’t be forgotten any time soon! Aberdeen Angus Beef is famous in Britain because the marbling that evenly runs through the meat gives the beef its renowned rich and indulgent flavour. Paul believes that it is the quality of his grass that makes his Aberdeen Angus taste so superb, his ethos is “great, healthy grass produces delicious, healthy beef”. Paul also keeps a Shorthorn Bull and a Hereford Bull two other fine tasting heritage breeds, and occasionally you may receive Aberdeen Angus beef crossed with one of these bulls. The Shorthorn produces excellent beef with a fine grain and buttery texture and the Hereford is renowned for converting lush pastures into succulent beef. Both breeds beef is also well marbled and a neat layer of fat to be found on their cuts, giving tender beef, hearty and full of old fashioned beefy flavour.