100 Days Dry Aged Tomahawk
Pasture raised Angus Long Bone Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan. Cut thick about 3”.
32oz.
“Crazy good stuff. Better than anything I’ve had in a steakhouse.” @pabloartaza
“The tomahawk was incredible!!!! Star of the meal!” @anjela
Pasture raised Angus Long Bone Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan. Cut thick about 3”.
32oz.
“Crazy good stuff. Better than anything I’ve had in a steakhouse.” @pabloartaza
“The tomahawk was incredible!!!! Star of the meal!” @anjela
Pasture raised Angus Long Bone Rib Eye Dry Aged on the Bone for 100 days. Through the aging process this cut becomes much more tender. Flavors become more complex; bold beefy flavor with notes of earthiness, mushroom, and parmesan. Cut thick about 3”.
32oz.
“Crazy good stuff. Better than anything I’ve had in a steakhouse.” @pabloartaza
“The tomahawk was incredible!!!! Star of the meal!” @anjela