Grass-fed, Grass-Finished beef filets from Central Texas. These cows are raised on grass, finished on grass, and ready to make it to your table. No Hormones, No Antibiotics, No Vaccines, just lots of grass and sunshine!
Tomahawks are taken from the loin of the steer. It's the main muscle used in the T-bone and Porterhouse steaks. These muscles are tender and soft with a good amount of fat coursing through the fibers to make these steaks melt in your mouth.
Very similar to the Ribeye, just thicker cut (3 inches) and with a frenched bone that sticks out (8 inches), these Tomahawks make a great presentation. Think steakhouse quality, but better when made with love!
My advice, check out a reverse searing method to lock in those juices at the final stage of cooking. We like ours around 135 (medium-medium rare) with just a little pink. Don't eat grey steaks!