Dry-Aged Tomahawk
Dry-Aged Tomahawk
USDA Prime Dry-Aged Tomahawk
Dry-Aged Tomahawk
Dry-Aged Tomahawk

Dry-Aged Tomahawk

Double R Ranch

$125.00

The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Dry-aging concentrates the natural beef flavor for an unbelievable eating experience. Average weight is 2.5 lbs.

Grade:
Beef Grading

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Namesake Brand

Namesake Brand

Cut by Master Butchers

Cut by Master Butchers

Proprietary Dry-Aged Process

Proprietary Dry-Aged Process

Details

Cooking Tips

Beef Grading

The tomahawk steak is a deeply marbled ribeye with a long, exposed rib bone. Each of our USDA Prime dry-aged tomahawk steaks is hand-cut to a thickness of about two inches. The element of dry-aging makes this exclusive cut an elite steak appropriate for the most exclusive grilling session.

To achieve these extraordinary results, we utilize our partner, Prime Food Distributor, and their proprietary system to control 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 which provides a unique, pure eating experience.

Average weight: 2.5 lbs. 

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.  

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

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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