Dry-Aged Tomahawk Steak
The Guild’s dry-aged tomahawk is aged for several weeks, developing deep, concentrated flavour and a tender, buttery texture. Our skilled chefs handle each cut with care, searing it over high heat to create a rich, caramelised crust while keeping the meat juicy and full of character.
As our Chef cuts into the tomahawk, it reveals the intricate marbling and texture formed during the ageing process, showcasing the depth and complexity of the beef. A final drizzle of our signature jus adds a savoury, smoky note that lingers on the palate. This video captures each moment of technique and culinary craftsmanship.
