November 20, 2018
The holidays are a great excuse to try something special; a dish you wouldn't ordinarily enjoy on a Wednesday night. This season, Co-op is introducing Tomahawk steaks; the ultimate impress-your-guests meal.
100% AAA Only Alberta Beef Tomahawk Rib Steaks Available at Co-op
These cuts are extra special; they're 100% AAA Only Alberta Beef rib steak and they're cut to wow the crowd. These steaks are almost small roasts; they're extra thick (about 5 cm or 2 inches or so), with a long, cleaned and trimmed rib bone (sometimes called "Frenched' or French trimmed) curving from the meat.
"This cut is designed to be the centerpiece of any special meal," says James Lelonde, Meat Operations Manager at Calgary Co-operative Association Limited.
The Alberta Beef Tomahawks are found in the meat department, vacuum packaged and aged a minimum of 7 days, but customers can feel free to keep aging at home in the fridge for an even better eating experience. The 1.2 kilogram average size is enough to feed 3-4 people.
Special Occasion Dining Ideas from Co-op
"These are perfect for a dinner party or a special occasion when you want to really wow people. This is the kind of thing you'd serve if you were having your boss over, or you want to impress the in-laws the first time you meet them.”
The Tomahawk gets its name because the shape of the meat and the curving bone resembles a Tomahawk axe. While you can find them on some high end restaurant menus, they're not very common and can be hard to find. But not any more.
How to Cook a Co-op 100% AAA Only Alberta Beef Tomahawk Rib Steak
Intimidated by how to prepare this fine cut of meat? Don’t be. Cooking a Tomahawk is not unlike cooking a regular steak or roast.
Here’s how to do it:
Heat an outdoor grill or a cast iron skillet to high heat, and preheat your oven to 375 degrees.
Let the meat come to room temperature. Season the tomahawk all over with salt and pepper, or your favourite steak rub.
On the grill or in the pan, sear the steak for 3 to 4 minutes on each side. You'll know the steak is ready to flip when it releases easily from the grill or pan.
Transfer the steak to a baking sheet or dish. Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This should take about 30 minutes, but use a meat thermometer for accuracy, and check it half way.
Let the Tomahawk rest at least 10-15 minutes before slicing.
"The flavour is outstanding, and the tenderness is unparalleled," raves Lelonde. "It's so buttery and tender."
How to Serve Co-op 100% AAA Only Alberta Beef Tomahawk Rib Steak
When your Tomahawk has rested enough, bring it to the table and present it; let your guests really savour it with their eyes. If you remember the vintage cartoon The Flintstones, this cut looks a little like the giant bone-in cuts Fred and Wilma used to dine on in the stone age, and it's definitely a conversation starter.
To carve and serve it, grasp the bone in one hand and cut along it to separate it from the meat.
Then, slice the meat across the grain into slices as thick as you'd like for serving.
This is no ordinary steak. Ask your Co-op butcher about these delectable cuts— they're in stores now.
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