Dry-Aged USDA Prime Black Angus Tomahawk Steaks - 2 Pack
95%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThe Tomahawk Steak is a colossal long-bone Rib Steak. Equal parts steak and conversation starter, it’s guaranteed to be the wow factor for your hungry guests. Or when you’re making it just for yourself, no judgment.
Combining the abundantly marbled Rib Eye and flavor-packed Rib Eye Cap, the Tomahawk raises the rib stakes with its roughly 2" thickness. The Tomahawk, like all our steaks, is center-cut for the best combination of marbling and tender meat.
Pat LaFrieda is synonymous with the best beef in New York. Founded by Anthony LaFrieda in Brooklyn in 1922, the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. Pat LaFrieda and his team ensure you’re getting the best possible meats from a network of small, family-owned farms. Pat LaFrieda supplies meat to many of the most iconic New York restaurants, including Eleven Madison Park, Minetta Tavern, Marea, and Shake Shack.
This package includes 2 Dry-Aged USDA Prime Black Angus Tomahawk Steaks (each 40 oz.)
- Each tomahawk measures approx. 17″ × 5″ × 2.5″
- Each tomahawk is aged 30 days
- Meat Beef
- Breed Black Angus
- Grade Prime
- Primal Long Bone Rib
- Vacuum Packed
- Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
- When you receive your order you should immediately refrigerate all meat items
- We recommend that you eat all meat products within 1 week of arrival for best results
- Once items are removed from the plastic, they should be consumed within 48 hours
Black Angus Beef
"America’s Most Celebrated Butcher" - NJ Star Ledger
"America’s Most Celebrated Butcher" - NJ Star Ledger
In New York City, Pat LaFrieda is synonymous with top-notch beef. It was founded as a Brooklyn butcher shop by Anthony LaFrieda in 1922, and since then the company has been passed down through the generations and is today run by LaFrieda’s great-grandson, Pat. LaFrieda and his team work with restaurants to ensure that they’re getting the best possible product from a network of small, family-owned farms, and they're veritable superstars in the meat world.
Pat LaFrieda operates from a state-of-the-art 36,000 square foot facility just outside New York City, where they turn out more than 75,000 burgers daily from custom blends and their two dry-aging rooms store enough beef for 80,000 steaks. Pat LaFrieda supplies meat to many of the most famous and iconic New York eateries, including Eleven Madison Park, Minetta Tavern (where the Black Label Burger, made with a custom LaFrieda blend, is legendary), Marea and Union Square Cafe, and you might have heard of another client of theirs: Shake Shack.
We’re especially hooked on the Gold Label Burger, which was created exclusively for Goldbelly and was LaFrieda’s first blend created specifically for home kitchens. If there’s a better burger blend out there, we’ve yet to find it.
