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Sussex Dry Aged Tomahawk Steak

1 Steak (min. 900g)

£36.29

£40.32/kg

Showing availability for delivery on Sunday 9th May

  • Local
  • Suitable for freezing
  • Dry aged
  • Grass fed

Description

Serves:

Allow 1 steak for 2 people


Park Farm says

An on-the bone Rib Eye Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Rib Steak, it has a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet flavour.


Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking.

Shelf Life

Minimum 4 days


Cooking Instructions

We recommend getting the pan as hot as you dare before adding the steak: you shouldn't be able to hold your hand above it for more than a second before you begin to scorch. No oil is needed as the ribeye will provide this. Season the steaks with salt and pepper. In with the steak and cook for a couple of minutes on each side, pressing down with a spatula, until both sides are well browned (this obviously depends on how you like it). This should give some charring. Take out of the pan and leave somewhere warm to rest for 5–10 minutes, then serve.


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Meet Park Farm

Hawkhurst, Kent

Andy Clarke believes in low-­intensity farming, rearing his herd of Sussex cows and Romney sheep on traditional grasses – a slow method which works to create tasty, healthy meat. Low intensity, however, doesn’t mean less toil, and Andy and his son William work long but enjoyable days on Park Farm outside the small, friendly village of Hawkhurst in Kent. As well as the cows and sheep – all bred and nurtured by the family – Andy buy in Gloucester Old Spot Weaner pigs from neighbouring producers and give them free run of the farm’s roomy paddocks. Much of the rest of the farm is dedicated to environmental schemes, with hedgerow management and 30 acres of wildflower meadows, where vetch, clover and ox eye daisies provide a colourful home for bees and insects in the spring and summer. There is also a patch of ungrazed grass given over to owls from the neighbouring woodland. “We don’t cut the fields for hay until very late in summer to let everything go through its process of life,” says Andy. On long summer evenings Andy loves to light a barbecue on the farm, cooking his home ­produced burgers and sausages, and relaxing as the sun goes down. >*‘I love Farmdrop because it’s an easy way for people to be able to buy good, honest food.’* **Andy Clarke, Park Farm** ● Park Farm is part of the Farm Assurance Scheme, which supports farms that work with the local ecosystem ● Regular award winners at Cattle Shows and in South East club competitions

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