This product has been DRY aged for 45+ days to improve flavor and tenderness and WET aged between 30-50 days. This steak is hand cut and hand trimmed.
This is the kind of steak you will only find at very high end restaurant. We age these super thick, center cut ribeye steaks - with the entire rib bone – for 45 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.
The Tomahawk is the manliest cut of beef out there, even if in reality its just a bone-in ribeye, and the bone is Frenched to give the steak its distinctive "handle". If you want to impress your friends, co-workers, significant other or just answer to your primal instinct... the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and its also extremely flavorful.
Its heavy steak at 30-34 Ozs, its usually a "steakhouse" steak, meaning its very rare to find it outside of a restaurant. Its an expensive cut of beef and it takes up a lot of "grill-state" but it looks beautiful.
Source: US MidWest
Grade: USDA Prime | Black Angus Beef | Top 2% of Prime
Recommended Doneness: Medium-Rare, Medium, Medium-Well
Best Cooked: Grilled, Pan-seared, broiled with kosher salt and cracked black pepper.