American Wagyu Gold Grade

Tomahawk Roast - 3 Bone

$649.00
American Wagyu Gold Grade

Tomahawk Roast - 3 Bone

$649.00
Description

This dramatic centerpiece combines the deep flavor and plentiful marbling of prime rib with the presentation of our tomahawk steaks. Each one is hand cut and shipped fresh from our specialty butcher partner in New York.

Average weight: 8 lbs.

Description

The Gold Grade tomahawk roast is a showstopper. Each prime rib is a three-rib section with long, Frenched bones left in place. These are cut and skillfully trimmed by hand, leaving an ample fat cap in place for flavor and richness. We take our time to create each masterpiece and the chine bone at the bottom is removed so cutting each thick section is effortless with no additional trimming required. Unlike other bone-in roasts, it’s not necessary to remove the bones prior to roasting.

Each roast weighs about 8 pounds. 

Beef Grading 101

This roast 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

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Meatology

Rib

A prime rib or rib roast is obtained from the rib primal and is located between the chuck and loin primals. Prime ribs are cut from the seven bone section of the rib primal from ribs number six and twelve. Our small boneless prime ribs are about five pounds and are the length of three ribs. Our large prime rib has the length of four ribs.

A prime rib has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on which part of the primal the roast is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

Fast Fact: The word "tomahawk" comes from the Algonquian language and means "cutting." 

Our Favorite Recipes

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Philip Tessier

American Wagyu Prime Rib

  • 3-4 hours
  • 8 -10 SERVINGS
cooking-style https://www.snakeriverfarms.com/static/version1606307149/frontend/Folio3/agribeef/en_US/wysiwyg/recipe-detail/difficulty-icon.svg

David Bonom

Whiskey and Coffee Rubbed Prime Rib

  • 3-4 hours
  • 8 -10 SERVINGS

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Tomahawk Roast - 3 Bone