Dry Aged Tomahawk Steak| Write A Review
|Aging:||35 + Day Dry Aged|
|Processing:||Hand Cut by Artisan Butchers|
Our savory dry-aged bone-in 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. The long rib bone has been left in and painstakingly cleaned for an even more dramatic serving presentation and added flavor. 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 rib primals 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 ages our cuts for a minimum of 35+ days, demonstrating the mastery of our Artisan Butcher’s craft and a rare tasting experience. They are truly a dining experience to remember!
This is better quality meat than you can get at any restaurant
Holy smokes....the quality is better than I ever could have imagined! All other meat is now subpar and it’ll be hard to go anywhere else.
The steak is a massive 40 oz and looks so appetizing coming out of the vac seal. Seasoned with some black truffle salt, fresh ground pepper and garlic dust. 10/10
I wasn’t a huge fan of Dry Aged steaks. That was until I tried these. Awesome flavor profile.
These tomahawk steaks were amazing!