This is a fantastic results to achieve, says Nigel Buxton. “Our Himayalan Salt Dry Aged Tomahawk Steaks are an absolute show stopping centre-piece on any dining table and we are over-joyed to have received this award.
Judges stated “The aroma is stunning, the fore-rib is juicy and cuts like butter”, “A competent piece of meat with a rich flavour.”
Perfect for sharing or a man sized meal in itself if you want to savour the flavour of this steak of beauty by yourself. Whatever your preference we gurantee that you will not be disappointed.
Not all steaks are equal and this is certainly true at Buxtons. If you want a taste of the sublime, then indulge yourself with some of out dry aged beef steaks. It has long been recognised that the tenderness & flavour of meat increases with the process of dry-ageing. At Buxtons we use a Himalayan Salt Dry-ageing Chamber to intensify the flavour of the meat. The chamber is lined with over 2500 hand cut Himalayan salt blocks to help produce the perfect dry-aged beef steak. Good things take time and so we age our primal cuts for a minimum of 28 days within the chamber before hand selecting them for butchery. Our steaks have a distinctive dark colour, fantastic tenderness, incredible depth of flavour and a taste that is outstanding. They are award winning too, our delicious rib-eye steaks were the meat and poultry category champion in the 2019 Taste of the West Awards. AS SEEN ON REMARKABLE PLACES TO EAT WITH FRED SIRIEIX!!