Signature · Bone-in
Tomahawk
A showpiece on the long bone — made for a table that shares. No cut lands on the table with more drama.
Halal · Provenance
Honest, right to the source.
Every cut at Altin is 100 % halal — certified, traceable, no compromise. The tomahawk comes from the high rib of well-grown, grass-fed cattle. We choose each supplier by how the animal was raised, on a handshake — not a price list. What reaches the plate, we know by name.
The Cut
A ribeye that wears a crown.
At its heart, a ribeye — densely marbled, with the nutty eye of fat that melts and seasons as it cooks. The long, frenched bone is no trick; it carries flavour and theatre alike. A cut built to be gasped at.
The Ageing
Patience, measured in days.
The cut dry-ages at least 21 days in our own cabinet. Time concentrates the flavour, relaxes the fibres, and gives the beef its deep, almost buttery note. None of it can be hurried — and that is precisely the point.
The Fire
Over the embers, not the clock.
Over the open Ocakbaşı the tomahawk is worked across glowing coals, turned, rested — until the dark crust forms and the centre stays pink. Just salt, fire and a watchful eye. A great cut asks for nothing more.
At the Table
Carried out, carved, shared.
Brought out whole on the bone, carved at the table, sliced against the grain. A tomahawk is not a plate for one — it is the centre of an evening. That is exactly what it is for.