A whole USDA Prime steak of from the prime rib with the bone exposed, you get at least 1kgg (2.2lbs). Also known as Tomahawk steak. Quality usually only found at top restaurants. Made for special occasions only, this is not only an eye-catcher and mouth-watering but will make you say "Wow!" - incredibly well-marbled, made for the grill or home-oven. Treat this steak with respect please, only season with sea salt and freshly ground pepper and cook to medium-rare. Note that the bone of the steak is very long and might not fit your skillet, oven, or even grill. We also offer the same steak with a shorter bone, the bone-in ribeye steak.
Morgan Ranch Beef - one of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch which located in the pristine environment of the Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin starred ones. All images from the ranch are actual images. See for yourself.
||Approx. 1kg (2.2 lbs.)
||50 x 10 x 25cm (19.6" x 3.9" x 9.8")
Shipping & Handling
||Shipping and delivery is frozen
||Keep frozen below -18°C (32°F)
||In the fridge: approx. 36h
In ice-water: approx. 6h
||Frozen: see packaging label (usually more than 3 months)
Chilled: Please consume unopened pack within 5 days.
|Also known as
||Bone-in Ribeye, On-the bone Ribeye, Prime Rib Steak, Flinstone steak, Primal rib
|Country of Origin
||30 days wet-aged
||USDA Prime. Grade equals 4-5 on the Australian MSA chart and A3-A4 on the Japanese chart.
||Steak and Roast
||Individually vacuum packed
✔ Ethical. No factory farming! Humanely raised and treated with respect.
✔ Safe. No growth hormones or antibiotics - ever!
✔ Sustainable. The ranch sits on the world's largest underground water resource. All feed is locally sourced.
✔ Free-Range. All-year open pasture-raised in the heart of the sandhills, Nebraska.
✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience.
✔ Full traceability. The Morgan family is in full control. One ranch, one family, one importer - ranch to fork!
✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. Only 4-5% of all US beef is Prime graded.
✔ Morgan Ranch Beef is the number one choice of over 70 top-class gourmet restaurants in Europe, the USA, and Japan, including Michelin-starred ones.
At A Glance
||The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford.
||All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource.
||Dan Morgan and family
||Since 1934, Certified American Wagyu since 1992
||Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting.
||100% fully traceable from farm to fork
|Animal By-Products Feeding
Beef Tomahawk Steak Recipe Instructions
The tomahawk steak is best suited for the grill due to its size but you can also sear it in a frying pan first and finish it in the oven for about 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the internal temperature reaches 50 degrees Celsius (125 degrees Fahrenheit). After that let it rest after cooking for at least 10-15 minutes and allow the steak to cook on residual heat.
For serving hold the bone in one hand and cut along the bone lengthways to separate the ribeye from the bone. then slice the ribeye into slices. Sprinkle with high-quality sea salt flakes. Enjoy pure luxury at home.