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USDA Prime & Choice

Tomahawk Steak

     Best Seller

The tomahawk steak is a super-thick-cut bone-in ribeye with an extra-long frenched bone. This dry-aged steak has tender meat, rich flavor, and generous marbling, topped by the jewel of the ribeye crown.  

Dry aged for 28 days.

Ships frozen with an average weight of 44 oz.

Grade

FREQUENTLY BOUGHT TOGETHER

Tomahawk Steak
Marrow Bones
Dry-Aged Beef Patties

This cut: Tomahawk Steak (Choice)

    

Marrow Bones

    

Dry-Aged Beef Patties

    

Total price: $142.97

Grade

Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Email support@slickhornranch.com so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Grill It

Sous Vide It

Smoke It

Sear It

Cooking Instructions

The ribeye has three main parts: the longissimus dorsi, or the eye of the ribeye; the spinalis, or ribeye cap or crown; and the complexus, which may or may not be present.  

This steak feeds a few people. Always ensure your steak is fully thawed and at room temperature before cooking. Give yourself plenty of time to cook this big boy!  

Create a direct and indirect heat zone on your grill. Place the steak over indirect heat, moving frequently for an even cook, until it registers about 115° F. This can take quite a while. Move the steaks into the direct heat for about one to two minutes per side, until a nice crust has formed. Remove, rest for 10 minutes, then slice against the grain and serve! 

Slickhorn Style: Salsa Verde  

Serve It With: Grilled Vegetables and Baked Potatoes  

Pair It With: Cabernet Sauvignon or Smoky Bourbon    

Where am I from?

Rib Primal

The rib primal is near the…ribs! You guessed it. The muscles in this primal are used for support and located between the chuck and loin. The meat in this primal is deeply marbled and delicious. 

Dry Aging + Apple Cider Vinegar

2x Aging = 2x Flavor

First, our beef is washed with USDA-approved apple cider vinegar (instead of a standard chemical wash).

Then, we dry age our beef for 28 days. This creates rich flavors and extreme tenderness that's usually reserved for luxury steakhouses.

Finally, master butchers hand trim each piece for generous portions and exceptional flavor.

Field to Table
Ethically Raised

F.A.Q.

You've got questions, and we've got answers. Something you want to know not on our list? Contact us so we can help you out.

What is dry aging?

Dry aging is a process that tenderizes and intensifies the flavors of our beef. During dry aging, beef is hung in a refrigerated environment with controlled humidity and adequate airflow. Low temperatures allow the meat to gently age without spoiling, and carefully monitored humidity allows the moisture to evaporate evenly for a tender steak. Natural enzymes help break down tough muscle fibers during our 28-day aging process, resulting in a melt-in-the-mouth and deeply flavored beef.
What happens during your apple cider vinegar wash?

As part of any USDA-regulated meat processing, beef must be washed with a disinfectant to prevent the spread of bacteria. Many facilities use harsh chemicals like synthetic citric acid or chlorine.

However, the USDA does allow apple cider vinegar as a natural substitute to clean the meat—so that’s a no brainer. We use apple cider vinegar to process and wash all of our beef instead of harsh chemicals. Safe, simple,and natural!
What does USDA grading mean?

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about.

USDA Select is less than 3 percent intramuscular fat—aka, it doesn’t make the cut for Slickhorn. All beef we sell is Choice or better.  

USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent. 

USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor. 
What temperature should I cook my beef to?

Here are the basics:

Rare Internal Temperature: 120-125°F (49-52°C) 

Medium Rare Internal Temperature: 130-135°F (54-57°C) 

Medium Internal Temperature: 140-145°F (60-63°C) 

Medium Well Internal Temperature: 150-155°F (66-68°C) 

Well Done Internal Temperature: 160°F (71°C) and above 

For more in-depth information, check out our Guide to Beef Cooking Temperatures and More.
How long does it take to thaw? How long does it last after it’s been thawed?

It’s simple stuff. The bigger the item, the longer it takes to thaw. Most items thaw within 24 hours, but big ol’ roasts and briskets can take longer. The USDA recommends that you keep thawed beef in the fridge between 3 to 5 days.

Give yourself enough time to fully that your meat in the fridge AND enough time to let it come to room temperature before cooking. This allows it to cook more evenly and generally improves results.  

A little discoloration is normal, with parts of the meat that are slightly darker. However, if your beef seems “off” – aka slimy, sticky, stinky (think ammonia or sulfur), or a strange color – that’s a bad sign. Contact us so we can make it right!
Can I change or cancel my order?

We do our best to be flexible, but we can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on it’s way to you!

My order is not up to my satisfaction. What do I do?

Tell us about it! If you didn’t love your order, we want to know why so we can make it right. Contact us so we can get started.

How do you handle returns?

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions.

But, we’d love nothing more than to talk through any issues you’ve had or if there was a problem with your order. Contact us
so we can make it right!