Dry-Aged USDA Prime Tomahawk Steak

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.

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.

PreferenceDescriptionInternal 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.

Dry-Aged USDA Prime Tomahawk Rib Steak, 24 oz.

$85.00

Availability: In stock

  • Grade: USDA Prime
  • Weight: 1.5 lbs.
  • Dry-aged 30+ days
  • Each steak is hand cut by a master butcher
  • Individually wrapped
  • Product ships fresh using Expedited Shipping

 

 

Dry-Aged USDA Prime Tomahawk Steak

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.

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.

PreferenceDescriptionInternal 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)

  • Excellent cut

    This was my first try for the SRF dry aged beef. I've tried nearly the entire catalog previously (with great success), but wanted to give their dry aged beef a try. It is excellent, but probably not worth the price once shipping is factored in. If you have a good local butcher that sells dry aged prime beef, you'll probably do just as well. This is not to be viewed negatively, just an honest POV. There are other online retailers that I prefer at this quality/price point. Good product, but there are definitely other SRF products I prefer.

    Posted 10/26/2019 by

  • I expected more for the price

    I was really expecting a lot more for this being such a nice cut and dry aged too. It was tender and most of the fat was even edible however it just didn't have any more flavor than a regular prime rib steak and I was using the Jacobson seasoning

    Posted 8/27/2019 by

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