Dry Aged "The Rob" 60oz Tomahawk Steak 45+ Days| Write A Review
|Aging:||45 + Day Dry Aged|
|Processing:||Hand Cut by Artisan Butchers|
One of our signatures and most beloved cuts! “The Rob” is named after one of our longest and most avid supporters, Rob Wells. He was a legend in our wonderful community for his eccentric characteristics, and would do just about anything to make people laugh and bring them together. One of his biggest passions was to host cookouts, sharing our meats with anyone that would come for a visit. In dedication to all of Rob’s support to both our business and our community here at Meat Artisan, we decided to name one of his favorite steaks after him in tribute to the wonderful life he led and his unwavering support for what we have tried to build. “The Rob” is 60 Ounces of perfectly dry-aged tomahawk, this is sure to be the biggest tomahawk you’ve ever seen! It can easily serve 3-4 people with big appetites.
Our savory dry-aged tomahawk delivers a deep and rich earthy flavor profile from the highly marbled and tender beef that has been intensified by the dry-aging process. These special steaks are hand selected USDA Prime Beef from one of the finest Black Angus producers in the United States. The Prime Grade certifies this steak has the highest level of marbling recognized by the USDA.
Our Master Artisan Butchers hand select only the best loins from this farm to be dry aged. It takes knowledge, patience, and experience to be able to properly dry-age beef of this high quality to create something truly special and unforgettable. Most retailers typically dry-age for 20-30+ days, if at all. This is because the longer beef is dry aged, the more difficult and critical it becomes to monitor the proper controls and process. Our Dry Aging program for "The Rob" ages these cuts for a minimum of 45+ days, demonstrating the mastery of our Artisan Butcher’s craft and a rare tasting experience. They are truly a dining experience to remember!