The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look, which resembles a Native American tomahawk. As a bone-in ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive, wow-factor presentation.
Prep Method: Grill
Bone-In Ribeye
Our premium, boneless ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Boneless Prime Rib
Our premium boneless prime rib’s combination of flavor and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavored bite that is truly indulgent.
And it’s all complemented by a breathtaking size that’s always impressive.
Ribeye
Our premium, bone-in ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Shoulder Clod
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavor. It’s also quite lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. We recommend cooking with moist heat for hours to maximize tenderness.
Chuck Eye
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.
Teres Major
The teres major muscle comes from the scapula/blade of the shoulder (chuck primal). It is produced when making the heart clod. The muscle fibers on this small, cone-shaped cut run parallel to the long axis of this muscle. Almost as tender as filet mignon, with slightly more fat, and thus more flavor.
Flat Iron
Clod Heart
Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). This economical cut is lean and can be slow cooked using moist heat. Many prepare it as they would a pot roast or brisket.
Chuck Short Ribs
Rich in flavor, our chuck short ribs are an indulgent cut of beef that is portion-friendly and presentation-friendly, thanks to the bone-in profile. Best prepared using slow and/or moist heat, the resulting tender-as-can-be ribs lend themselves to flavorful, memorable menu creations.