Chuck in Tomahawk format
This cut keeps the chuck medallion attached to the long rib bone, creating the distinctive Tomahawk shape. Each piece weighs approximately 0.8 to 1 kg.
Because of its size and presentation, it is designed to be cooked whole and then brought to the table for slicing and sharing.
How to cook it
On a grill or barbecue, you can first sear the surface over stronger heat and then continue over more moderate heat so that the centre cooks more evenly.
It can also be finished in the oven. Once cooked, allow it to rest for a few minutes before slicing.
About Tolecarnes
Tolecarnes is a family-run cattle farm based in Menasalbas, at the foot of the Montes de Toledo, with three generations of experience raising cattle.
Its calves are raised by the farm from birth and spend much of the year grazing freely on its dehesa in the Montes de Toledo. The wetter conditions on the northern side of the mountains provide natural pasture for a large part of the year, allowing the cattle to remain outdoors and active in an open environment.
During winter, when fresh pasture is less abundant, their diet is supplemented with forage collected during the more productive months and with feed produced by Cooperativa Valle de Mena, of which Tolecarnes is a member. This feed is made from plant-based ingredients, giving the farm greater control over the animals' diet.
Tolecarnes oversees the farming process from the birth of its calves through to the sale of the meat, maintaining a traditional approach to cattle farming closely connected to the Montes de Toledo.
Frequently asked questions
What is a chuck Tomahawk?
It is a cut in which the chuck medallion remains attached to the long rib bone.
How much does each piece weigh?
Each piece weighs approximately 0.8 to 1 kg.
How is it sold?
It is sold individually.
