Tomahawk Ribeye Steak - Bone-In - Dry-Aged - Black Angus Beef Arm Taken from the belly side

Taken from the belly side of the rib cage

smoked and cured

Dry Aged - Black Angus: Grass-fed

Philly Cheesesteak | Recipes Blog – Zobel Farm (zobelfamilyfarms

and full-flavored steak

Tomahawk Ribeye Steak - Bone-In - Dry-Aged - Black Angus Beef Arm Taken from the belly sideApproximately 2 3 inches thick, well marbled and tender. This steak is here to impress. These steaks have a portion of the rib bone still intact and dont require much to grill to perfection. Tomahawk Steak Characteristics From the Rib area Tender, well marbled, and mouth watering Season simply and Grill for best results Dry Aged Black Angus: Grain Finished to enhance flavor and marbling. Much of the grain used for feed is grown right on our Family