raw SRF Black® dry-aged Tomahawk steak |SRF Black®|1.75 lbs.

Wagyu Dry-Aged Tomahawk

AMERICAN WAGYU

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.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 1.75 lbs.

1.75 lbs. $175 2.5 lbs.

Dry-Aged in NYC

Pioneers of American Wagyu

Cut by Master Butchers

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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Details

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.

Cooking Tips

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.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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 SRF Wagyu™ 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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.7628865 / 5 from 97 reviews.

AI Generated Review Summary

The Wagyu Dry-Aged Tomahawk steak is highly praised for its rich, full-flavored taste and juicy tenderness. Customers appreciate the proprietary dry-aging process and the hand-cut precision around the rib bone. While opinions vary on the cut size, the overall satisfaction and intention to repurchase are high.

Summary topics

steak quality (50%): A significant amount of customers expressed satisfaction with the steak, describing it as the best they have ever had.
dry-aging process (9%): It was noted by customers that the product has a great flavor with a juicy tender dry age.
customer satisfaction (10%): Customers raved about their purchase, expressing their intention to buy again in the future.
steak flavor (27%): Many customers raved about the flavor, describing it as outstanding, great, rich, beefy, and excellent.

Review topics: ["flavor","packaging","texture","order","color","gift","steak","age","cut","meat","tomahawk","marbling","sear","fat","beef","ribeye","heat","regret","pepper","tender","burgers","salt"].

Review highlights

"Great flavor juicy tender dry age great" — Michael T.
"Like the others, this was delicious with a great beef flavor and wagyu tenderness." — Marc
"The texture and taste were awesome." — Anonymous

Reviews

Excellent service and Tomahawks and

"Excellent service and Tomahawks and Burgers."

— Stephen B. (5/5)

It was great for a

"It was great for a Super Bowl Sunday dinner!"

— George S. (5/5)

I expected better for the

"I expected better for the gold level. Maybe I got a bad cut but I expected more marbling and less inedible fat. It was good but not worth the price. I’ll stick with black next time."

— kevin c. (3/5)

Best steak ever cooked. We

"Best steak ever cooked. We smoked the Tomahawk for three hours and finished it in the oven for 15 min…. It was the best tasting steak."

— Alissa K. (5/5)

Simply the best

"Simply the best"

— Zachary T. (5/5)

While past orders were great,

"While past orders were great, the quality wasn’t up to par this last time."

— Lee L. (2/5)

Good flavor. Not quite as

"Good flavor. Not quite as tender as I was expecting"

— Tory G. (4/5)

Best steak ever had

"Best steak ever had"

— Howard H. (5/5)

Steak was ok, but a

"Steak was ok, but a little disappointed for the price"

— Ryan J. (3/5)

Tomahawk is outstanding. I have

"Tomahawk is outstanding. I have had almost every steak sold by SNF and this is at the top of the list."

— Greg K. (5/5)