The Snake River Farms tomahawk ribeye steak 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.
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 ribeye steak 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 American Wagyu 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. Try our Cowboy steak, a thick-cut ribeye with a shorter bone for another tasty option.
Average weight: 2.5 pounds. The tomahawk is a natural product and the weight may vary by .25 pound
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
The tomahawk steak 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.