Thor’s Hammer

*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!