Beef - Tomahawk (Long Bone Ribeye) Prime Grade 70+ Days Dry-Aged 42oz

Tomahawk Steak (Long Bone Ribeye) Prime Grade Dry-Aged 70+ days 42oz

Tomahawk is a long bone ribeye & is cut from between the 6th and 12th rib of the beef cow and weighs between 30 and 45 ounces. It's a bone-in rib-eye, and the bone is Frenched to give the steak its distinctive "handle." 

STEAK TEMPERATURE GUIDE

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PREFERENCE DESCRIPTION INTERNAL TEMP
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. We recommend an internal temp of 145°F and resting for at least 3 minutes.