Dry-Aged Tomahawk Beef Rib Eye Steak

A tomahawk steak is a bone-in rib-eye steak with the long rib bone left intact. The bone is cleaned or french-trimmed, leaving a fully exposed section reminiscent of a tomahawk.

Cream Co. is proud to bring you British Baldies beef from Wenatchee, WA. These grass-fed, grain-finished cattle spend 18-20 months in open range, they are slowly introduced to non-GMO, no-corn, no-soy grains for an earthy and creamery finish. The beef is dry-aged for 30 days, resulting in a significantly more tender, and richer beefy flavor.