raw SRF Black® dry-aged Tomahawk steak |SRF Black®|1.75 lbs.
raw SRF Black® dry-aged Tomahawk steak |SRF Black®|1.75 lbs.
Cooked and sliced dry-aged tomahawk steak on cutting board |lifestyle
SRF Black® tomahawk steak raw |SRF Black®|1.75 lbs.
SRF Gold® tomahawk steak |SRF Gold®|2.5 lbs.
SRF Gold® tomahawk steak raw |SRF Gold®|2.5 lbs.

Wagyu Dry-Aged Tomahawk

American Wagyu

$155.00

Prepare to impress with a SRF dry-aged tomahawk. Large in size, marbling and flavor, each American Wagyu steak is full of the pure flavor from our proprietary dry-aging process.

Grade:
Beef Grading
Size:

Place your order today to receive in as soon as 1-3 business days.

Dry-Aged in NYC

Dry-Aged in NYC

Pioneers of American Wagyu

Pioneers of American Wagyu

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

Many consider our American Wagyu tomahawk the ultimate steak. This is a deeply marbled, full ribeye with a long, exposed rib bone. These special steaks are dry-aged, transforming this iconic steak to something truly extraordinary. Each dry-aged tomahawk steak is hand-cut around the rib bone with a final thickness of nearly two inches. 

Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, is vigilant about all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment that produces the purest essence of beef. The outcome is a rich, full-flavored steak that provides a unique, pure eating experience.

The tomahawk steak contains an abundant amount of marbling so it’s best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.  

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear on a hot grill or a cast iron skillet creates a flavorful, savory crust. 

Tomahawks are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.  

Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale. 

SRF Silver™ - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.   

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle. 

Frequently Asked Questions

What is dry-aged beef?

Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.

Wet-Aged vs. Dry-Aged

At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.

Cowboy steak vs. tomahawk

A cowboy steak is a bone-in ribeye steak that features a short length of rib bone that’s been cleaned of meat and fat and exposed for presentation purposes in a process called “Frenching.” The tomahawk steak is also a bone-in ribeye steak. However, the Frenched rib bone on a tomahawk is significantly longer than a cowboy steak.

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