The Gold Grade tomahawk is our top-of-the-line, long-bone ribeye steak. Each steak is cut to the generous thickness of the rib bone and has the most marbling available from our line of American Wagyu beef.
The tomahawk ribeye steak is a shoe-in for the “most photogenic” steak award. As you might guess from its name, each steak has the long rib bone in place for a dramatic appearance. This is an American Wagyu steak that is not just good looking, it is also packed with juicy flavor from the high level of intramuscular fat it contains. Gold Grade is the top-of-the-line for marbling in the Snake River Farms line and these tomahawks deliver unrivaled richness and tender texture. The perfect candidate for your next important grilling session. Try our Gold Grade Cowboy steak, a thick-cut ribeye with a shorter bone for another tasty option.
Beef Grading 101
This steak is American Wagyu Gold Grade, rated 9+ 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 marbling 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 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.