Pork Tomahawk is a thick-cut, bone-in pork chop taken from the rib section, with the long rib bone left attached for a dramatic presentation. The generous thickness helps the meat stay juicy during cooking, while the outer fat adds richness and develops a deep, savoury crust over high heat.

Our Pork Tomahawks come from COFCO Flaxseed Pork, a program focused on quality, traceability and consistent production. The pork is supplied fresh, never frozen, raised without antibiotics or added hormones, and every batch is independently tested.

A flaxseed-rich diet contributes to the pork’s tenderness and naturally higher Omega-3 content, making this a cut that combines strong eating quality with a more carefully controlled source.

Just the facts
- COFCO Flaxseed Pork
- Fresh, never frozen
- No antibiotics or added hormones
- Independently tested batch by batch
- Thick-cut, bone-in rib chop
- Approx. 1.5 kg
- Rich, juicy and made for sharing
- Suitable for grilling, pan-searing and oven finishing

Cooking tip
Because of its size and thickness, Pork Tomahawk is best cooked with a combination of high and gentle heat.

For the grill, start over high heat to build a deep crust on both sides, then move the tomahawk to a cooler part of the grill and continue cooking more gently until the centre reaches your preferred doneness.

For pan cooking, sear both sides in a heavy stainless-steel or cast-iron pan, then finish in the oven. Garlic, rosemary, thyme and butter all work well, but the cut has enough flavour to keep the seasoning simple.

After cooking, let the tomahawk rest before slicing. For serving, carve the meat away from the bone and cut into thick slices so it can be shared at the table.