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45-65 Day Dry-Aged Tomahawk Ribeye Steak
This is the kind of steak you will only find at very high end restaurants. We age these super thick, center cut ribeye steaks - with the entire rib bone – for 45-65 days to develop the most flavor. This is the cream of the crop of tomahawk steaks.
Why Dry-Age Steak?
Dry-aging beef makes the meat even more tender and adds a distinct roasted, nutty flavor.
We only dry-age the best USDA Prime Steaks. Dry-aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.
What is a Tomahawk Steak?
The Tomahawk is the 'manliest' cut of beef out there, even if in reality it's 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 respond to the call of your primal instinct, the Tomahawk is the "to-go" steak. The unique size and shape will command attention, and it's also extremely flavorful.
It's a heavy steak at 30-34 ounces. The tomahawk steak is usually a "steakhouse" cut, meaning it's very rare to find it available outside of a restaurant. It's an expensive cut of beef and takes up a lot of "grill-estate" but it looks beautiful.
Source: US MidWest
Grade: USDA Prime | Black Angus Beef | Top 2% of Prime