*7 Days notice is required

Uncooked Thor’s Hammer:

“Introducing our premium Thor’s Hammer—a French-trimmed, bone-in beef shank that promises a culinary experience like no other. Weighing approximately 3kg, this cut is perfect for slow-cooking methods such as braising or smoking, allowing the rich flavours to develop over time. Its impressive presentation makes it an ideal centrepiece for any gathering.”

Cooked Thor’s Hammer:

“Experience the ultimate in tender, flavourful beef with our pre-cooked Thor’s Hammer. Slow-cooked to perfection, this French-trimmed, bone-in beef shank offers melt-in-your-mouth succulence and a depth of flavour that will leave your guests in awe. Weighing approximately 3kg, it’s ready to be the star of your dining table.”

Cooking Recommendations:

For those purchasing the uncooked version, we recommend slow-cooking the Thor’s Hammer at a low temperature for several hours until the meat is tender and falls off the bone. This method ensures the best flavour and texture.

How to Reheat a Cooked Thor's Hammer (Bone-in Beef Shank):

Reheating a Thor's Hammer requires care to ensure the meat remains tender, juicy, and flavourful. Follow these steps for the best results:

1. Oven Reheating (Recommended)

This method is ideal for retaining moisture and reheating evenly.

Preheat the oven to 160°C (320°F).
Place the cooked Thor's Hammer in a roasting pan.
Add moisture: Pour a cup of beef stock, water, or your preferred sauce into the pan to keep the meat from drying out.
Cover the pan tightly with foil to trap steam and heat evenly.
Reheat for 30-45 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer for accuracy.
Remove from the oven, uncover, and let it rest for 5 minutes before serving.

2. Slow Cooker Reheating

This method works well for a gradual and moist reheating process.

Place the Thor's Hammer in your slow cooker.
Add a cup of beef stock, gravy, or sauce to the cooker.
Set the slow cooker to low heat and reheat for 2-3 hours, or until thoroughly warmed.

3. Stovetop Reheating

This method is quicker but requires more attention to prevent drying out.

Place the Thor's Hammer in a large pot or Dutch oven.
Add enough beef stock, gravy, or sauce to cover the bottom of the pot (about 1-2 cups).
Cover with a lid and heat over low-medium heat for 20-30 minutes, occasionally basting the meat with the liquid.

4. Microwave Reheating (Quick but Not Ideal)

Microwaving can work in a pinch but may dry out the meat.

Slice the Thor's Hammer into smaller portions for even reheating.
Place the slices in a microwave-safe dish and add a small amount of beef stock or sauce.
Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
Heat on 50% power in 2-minute intervals, checking the temperature between intervals.

Tips for Best Results:

Avoid reheating multiple times, as this can dry out the meat.
Always reheat to an internal temperature of 74°C (165°F) for food safety.
Serve immediately after reheating to retain the texture and flavour.

Enjoy your Thor's Hammer as though it was freshly prepared!

Cote de boeuf x 1 (500grms)