Grass-Fed Tomahawk Steak

The Tomahawk is a thick-cut, bone-in ribeye taken from the rib section—one of the most tender and flavorful parts of the animal. What sets it apart is the long, exposed rib bone, left intact for both presentation and added depth of flavor during cooking.

This cut comes from the rib primal, located along the upper back of the steer. Because this muscle isn’t heavily worked, it develops incredible marbling—giving you that rich, buttery texture and deep beef flavor ribeyes are known for.

• USDA Prime+ Graded Premium Angus Beef
• Dry-Aged for a minimum of 15 days
• No added flavors or ingredients
• Grass-fed & Finished
• No added mRNA's, hormones, or steroids
• Local to Lampasas, Texas

Cook your tomahawk to medium-rare or medium to allow the rich marbling to fully render and distribute throughout the meat. For best results, use the reverse sear method—start low and slow in the oven or on indirect heat until the internal temperature reaches about 115–120°F, then finish with a hot sear in a cast iron skillet or over open flame to build a deep, flavorful crust. If grilling, use a two-zone setup to manage flare-ups from the fat—sear over direct heat, then move to indirect heat as needed to maintain control and avoid burning.

Our family ships out orders every Tuesday. The order cut off date for same week delivery is the Monday before noon CT.

We use UPS for all deliveries. Our beef is shipped using either 1 or 2 day shipping to ensure it stays frozen.

Tracking: You will receive an email with tracking once your box is scanned and gets on the first truck.