Tomahawk Ribeye Steak

The showstopper. The heavyweight. The steak with a handle.

The Tomahawk is a full bone-in Ribeye with the same rich flavor, same tenderness, just... more of everything. Cut 2–3 inches thick with the rib bone intact, it’s big enough to turn heads and feed a small army (usually 4+ people per steak).

Dry-aged for a minimum of two weeks, individually packaged, and flash frozen for peak freshness. Lightly vacuum sealed to protect the bone, and yeah, you might see some air or ice in the pack. Totally normal. Still eats like a dream.

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