Snake River Farms

 

Snake River Farms Black Grade Tomahawk Steak

Make a lasting impression at your next steak dinner with our American Wagyu Tomahawk Steak. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Each steak is the width of a rib bone which results in a generous cut about 2" thick. These large steaks include the coveted cap of ribeye so they're amazing in appearance and incredibly delicious. Snake River Tomahawk Steaks are the ultimate steak and will set your table for an unforgettable dining experience. 

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. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

American Wagyu Black Grade Tomahawk Steak

$125.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: 2.5 lbs.
  • Wagyu crossed with quality breeds
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • SRF proprietary process manages production from start-to-finish
  • Each Tomahawk Steak hand cut by a master butcher
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

 

Snake River Farms Black Grade Tomahawk Steak

Make a lasting impression at your next steak dinner with our American Wagyu Tomahawk Steak. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Each steak is the width of a rib bone which results in a generous cut about 2" thick. These large steaks include the coveted cap of ribeye so they're amazing in appearance and incredibly delicious. Snake River Tomahawk Steaks are the ultimate steak and will set your table for an unforgettable dining experience. 

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. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Review(s)

  • Steaks

    First time ordering from you IAM very happy so far

    Posted 10/19/2019 by

  • Great steak

    Great steak with great flavor . I will order again.

    Posted 9/30/2019 by

  • Gold grade tomahawk steak

    Was not impressed with this. Usually get great products but this one missed the mark more fat than meat. Would like to try again but afraid of paying a small fortune for another slab of fat on a bone.

    Posted 9/4/2019 by

    SRF Team : Hi Brian,

    We are sorry to hear the Tomahawk you received was less than favorable. Please be on the look out for an email from our customer care team!

  • One of the best I've ever had

    Ordered one of these bad boys as a birthday present to myself. Reverse seared it in my smoker and finished it off in a cast iron pan for a good sear. It was one of the best steaks I've ever had. Well worth the money for what your getting here. Will order again.

    Posted 8/28/2019 by

    SRF Team : Thank you for sharing, Benjamin! We are so happy you enjoyed the Tomahawk on your birthday!

  • Amazing

    I gave this to a friend he had his family over for dinner. When they unpacked the steak it seemed to get larger. We cook the tomahawk in cast iron FINEX pan to sear it. Then in the oven after resting it for 10 minutes .we sliced it and everyone just was blown away it was outstanding .

    Posted 8/13/2019 by

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