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.
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.
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.
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.
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.