American Wagyu Black Grade

Tomahawk

$135.00
American Wagyu Black Grade

Tomahawk

$135.00
Description

The Snake River Farms tomahawk is thick and is rich with a high level of intramuscular fat or marbling. Each steak is cut to accommodate the width of the rib bone making it two inches or more. Average weight: 2.75 pounds.

  • Buy 4 for $128.25 each and save 5%
  • Buy 8 for $114.75 each and save 15%

Description

Ah the tomahawk. This large, bone-in ribeye includes the entire long rib bone and is rumored to have moved steak lovers to tears. The Snake River Farms American Wagyu tomahawk is the full ribeye including the delectable ribeye cap or deckle. It is the picture perfect centerpiece, ready for your next celebration or special occasion. This is a large, thick-cut steak and cooks beautifully using a reverse sear – bring the steak to your target temperature with an oven, smoker or grill, then add the sear the final crust on a smoking hot skillet.

The tomahawk is a natural product and the weight may vary by .25 pounds. 

Beef Grading 101

This steak is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+          SRF Gold Grade

Black_Chart_1

Meatology

Rib-Primal-Cropped

The tomahawk is sourced from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. A full ribeye, like the tomahawk, has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The cap is universally known as the single most flavorful and tender cut. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

Fast fact: The bone in a bone-in steak doesn’t add a significant amount of flavor, but it does insulate the meat next to it and adds a small section of steak that is more rare than the rest of the steak. A bonus many of our customers enjoy.

Our Favorite Recipes

cooking-style https://www.snakeriverfarms.com/static/version1603883077/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

Marge Perry

Rosemary Rib Eye Roast for Two

  • 1.5 to 2 hours
  • 2 SERVINGS

#thesrfexperience

Spark some inspiration! Follow along @snakeriverfarms

Customer Reviews

What others are saying

You Deserve an Upgrade

Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.

Tomahawk