Dry-Aged, Tomahawk Ribeye Steak


103 rib or packing house rib are the industry names for the massive rib primal from which Tomahawk ribeyes are cut.

Our 103s are USDA Certified High Choice Angus Beef (upper 1/3 choice) from IBP in the mid-west. The beef ribs sit patiently in the dry age room awaiting your request.

Cut to order, your Tomahawk ribeye steaks are frenched to the eye — cleaning excess fat and meat from the bone — exposing a well marbled and dry aged ribeye center.

We like to trim the bone down just a bit for nicer composition on the plate.

Source: Tyson Fresh Meats

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