For the second year, we are excited to offer our fall-finished organic grass-fed Tomahawk steak! The pictures on this page are from an actual random sample from this year's offering that we tested.
This time of year, we obtain fantastic marbling to create this lovely bone-in steak. This is basically a ribeye with the rib fully attached on one end, so you get all components of the ribeye along with some deep-bodied flavor right along the rib. We also like the bone-in aspect because it's easy to turn this steak on the grill by grabbing the rib with a hot mitt, thereby not puncturing your crust with a spatula or tongs!
One Tomahawk per pack, each one 2" thick minimum and roughly 1.5 to 3 lbs (about 1 to 2 lbs of meat, the bone is about 0.5 to 1.0 lb). Comes paper-wrapped, as vacuum-packing this is a challenge due to the bone.
Notes: in order to accomplish this level of extraordinary 100% grass-fed marbling, we reserved a few beeves to attain maximum allowable marbling and maturity (similar to what is practiced with Wagyu cattle, and the reason this steak presents the beautiful marbling you see pictured). These steaks arise from organic Angus-cross cattle raised and finished on Alderspring's diverse pastures. And that brings us to the cautions...
1. Flavor intensity. If you ever wanted to find out what real beef tastes like, you'll find out here. After one bite, most of us find ourselves in a deep beef nirvana. Some tasters are simply overwhelmed, however. They're simply not ready for the explosion, especially when compared to typical highly marbled steaks (it's because they are fed grain and distillers byproducts-- simple in flavor but high in fat building energy). So steak aficionados...be aware that the flavor of this steak is even more robust than one of our typical ribeyes.
2. The tender. Whenever we grow beef to this maturity level, there is slightly more muscle fiber development due to physiological maturity. What we’re saying is that these steaks are not some floppy butter/jello tender specimens that you'll see in Wagyu or in Costco's Prime case. They have body and some chew. Welcome to the world of mature beef--what the world dined on before the advent of feedlots (these are not old cows, btw-- they are prime grading young steers).
3. The price. We're selling these at half the per lb. ribeye price for two reasons: first, you can't eat the bone. Second, they are huge steaks.
It's big beef. Big flavor, big marbling, and a big steak. Intentionally raised, and, as far as we know, the largest organic grassfed steak in the online world.
To cook: We like to cook this on the grill, over charcoal (or gas if you don't have a charcoal grill). Just rub in a nice quantity (we like a half tsp of each) of salt and pepper, then grill at a medium temperature. Turn frequently so that you don't burn your crust while the inside of this thick steak is cooking! Cook for about 20 minutes, or until temp is around 135 F in the center for rare, 140 for medium rare, or 145 for well done. During the last few minutes of cooking, Glenn likes to put a few slices of pastured butter on top of the steak to soak in and develop just a bit more caramelization on that crust!
Limit 4 per order, please, to spread out the possibility!
