Beef Tomahawk Steak, Chilled, Vacuum-Packed

Expiry time 30 days Approximate weight in 1 pc 1.4 g - 1.7 kg kg Weight can be adjusted +/-50 - 150 g Price per 1kg € 54.45 WET AGED15 + DAYS
Pick amount
The product can be purchased only in pieces.
1 gab € 78.95
2 gab € 157.91
3 gab € 236.86
4 gab € 315.81
The exact weight will be indicated on the invoice, which will be sent after the order is prepared.
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Beef Tomahawk Steak – Premium Bone-In Ribeye from Latvia

Discover the rich flavour of a carefully selected Latvian beef Tomahawk steak – an impressive bone-in Ribeye cut, perfect for grilling, sharing and special occasions.

A Tomahawk steak is a thick-cut Ribeye with a long rib bone left intact, creating its distinctive presentation. The natural distribution of fat within the Ribeye contributes to a juicy texture and rich, satisfying beef flavour when cooked.

Its generous size makes the Tomahawk an excellent centrepiece for a barbecue, a special dinner or a memorable meal shared with family and friends.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef. We work with cattle farmers who share our commitment to animal feeding practices and the development of desirable meat characteristics.

Each beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This selective approach helps us source beef that meets the standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

Our Tomahawk steaks are wet-aged for at least 15 days under controlled conditions. This ageing process promotes tenderness and allows the beef's natural flavour to develop.

How to Cook a Tomahawk Steak

For a thick Tomahawk steak, we recommend the reverse sear method: cook gently at a moderate temperature, then finish over high heat to create a flavourful crust.

Recommended internal temperatures:

  • Medium Rare: 54–57°C

  • Medium: 60–63°C

Measure the temperature in the thickest part of the meat without touching the bone. Allow the steak to rest for 7–10 minutes before slicing.

Serve with sea salt, freshly ground black pepper and your favourite sides.

Product Information

Cut: Tomahawk – long-bone Ribeye steak.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Approximate weight per steak: 1.4–1.7 kg.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.


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