Dry-Aged American Wagyu Tomahawk Steak
Many consider our American Wagyu tomahawk the Ultimate Steak. A deeply marbled ribeye with a long, exposed rib bone is the star of many Instagram photos. Each of our 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.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. 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.
At this time, we unfortunately cannot accept promo codes on dry-aged orders.
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.
|Rare||Red center, very cool||110°F|
|Medium Rare||Red, warm center||120°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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Best steak I’ve ever had. Hands down.
I’ve tried every kind of beef, every cut, from every vendor I come across. Local butchers, mail order, whatever. From A5 Kobe directly from Japan to local butchers in LA, New York, Dallas, Houston, and Chicago. Anytime I’m in a new city, I ask locals for recommendations on the best steak in town and I try it. For me, this specific steak is the king. Ribeye is my cut. I prefer Wagyu over American breeds. A BMS of 8 has the right balance of fat to beef. Dry Age has more flavor to me than wet aged. This steak has it all. Go with the cowboy cut if you don’t want to pay for the bone, but if you are cooking to impress others, the tomahawk is a showpiece.
Posted 7/15/2019 by Adam L.
SRF Team : Hi Adam,
Thank you for taking the time to write this review. We are honored to be considered the best steak you have ever had! The Tomahawk is definitely a crowd favorite!
Wagyu Dry Aged Tomohawk
Incredible steaks for a special occasion.
Posted 8/20/2018 by RB