Westholme cattle are born wild and raised on vast pastures in Queensland, Australia - where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time. Tomahawk steak is essentially a ribeye steak cut with at least five inches of rib bone left intact and is enough to feed two adults comfortably. Westholme Tomahawk are heavily marbled so will promise melting quality when cooked, while being on the bone promises maximum flavour. Chefs Tip: Season well with salt and pepper. Sear for 4-5 minutes per side on a high heat to get a good char colour. Wrap tin foil around bone, place in 200C oven for 25 mins or till internal is 50C. Rest for 6-8 mins.