A deeply marbled ribeye with a long, exposed rib bone is the star of many Instagram photos. Each of our USDA Prime tomahawk steaks is hand-cut to a thickness of about two inches. We've found a way to make this exclusive cut even more elite by adding the element of dry-aging.
To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, is vigilant about all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment where produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.
A tomahawk steak is a bone-in ribeye steak with the long rib bone left intact. The bone is cleaned or “frenched” leaving a fully exposed section reminiscent of the handle of an axe, also called a tomahawk.
This steak is USDA Prime, the highest level of marbling recognized by the USDA.
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.
The USDA describes Choice as “high quality, but has less marbling than Prime” which means our beef at this level is excellent Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass.
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.
Once you start cooking with Snake River Farms, you’ll discover why our customers say they’re too spoiled for anything else.
