F1 Wagyu Cross Tomahawk

Real Meat. Ranch Direct. The tomahawk is a bone-in ribeye with the rib bone left long and frenched clean. It is a presentation cut and a serious eating cut, and ours is built from the same F1 Wagyu Cross program that anchors our Reserve tier.

Cut Story

A tomahawk is the same muscle group as a bone-in ribeye, cut to a thicker spec with the entire rib bone left attached and trimmed. The bone runs five to seven inches past the eye of the steak. Cosmetically, it is one of the most recognizable cuts in American steakhouses. Functionally, it does three things a regular ribeye cannot. It holds heat longer during the rest, it cooks more evenly because of the increased mass, and it gives you a handle to work with on the grill.

We pull tomahawks from the 6th through 12th rib of our F1 Wagyu Cross carcasses, the same primal as our standard bone-in ribeye, but cut to two inches thick with the bone left long. The yield per animal is small. We get four to six tomahawks per side, and they are reserved against the standard ribeye spec, not in addition to it. Every tomahawk is hand-trimmed by our processor with the chine bone removed for easier carving at the table.

The F1 Wagyu Cross program means a Full Blood Wagyu sire bred to our Black Angus dam herd. The calf is 50 percent Wagyu by genetics and carries the intramuscular fat profile that puts these cuts in the BMS 6 to 8 range. We finish on a custom grain ration on the same ground where the animals were born. No co-mingling. No source-shopping. The tomahawk you cook came from one animal, on one ranch, with records we can hand you.

Marbling and Grading

Target BMS: 6 to 8 on the Japanese scale. USDA grade equivalent: high Prime. Cap (spinalis dorsi) is the most heavily marbled section. Eye color: bright cherry red. Fat: creamy white, well distributed.

How It Ships

Vacuum-sealed within four hours of butcher with the bone individually wrapped to protect the seal. Flash-frozen at minus 30 F in our on-ranch processing facility. Packed in an oversized insulated cooler with reusable gel packs sized to your zip code’s transit window. Ships from Colorado City, Arizona. Overnight or two-day depending on distance.

Suggested Cooking Method

Reverse sear over indirect coals or in a 225 F oven to 110 internal, then a hard sear over a screaming-hot grate or in cast iron. Pull at 125 to 130. Rest 12 to 15 minutes before carving off the bone. See our method at [INSERT BLOG LINK: Cooking a Tomahawk at Home].

Cut Specs

What’s Different About Circle 7

The brands you have seen tomahawks from at the premium grocery counter source their beef from a network of suppliers and brand the box. We raise the animal. Every tomahawk we sell came from a calf we watched grow on our pasture, finished by our hands, and harvested on a date we can give you. Ranch direct is not a tagline for us. It is the supply chain. The tomahawk in your freezer has a lot code that traces to one carcass, one harvest, one animal ID.

Customer FAQs

Q: How will it arrive? A: Frozen solid, vacuum-sealed, packed in an oversized insulated cooler with gel packs. The bone is wrapped to protect the seal.

Q: How many people does one tomahawk feed? A: Two to three, depending on appetite and sides. A 3 lb tomahawk yields roughly 22 to 24 ounces of edible meat after the bone and trim.

Q: Can I cook this on a gas grill? A: Yes. Use a two-zone setup. Indirect side for the slow build to 110, direct side for the sear. A meat thermometer is non-negotiable on a cut this thick.

Q: Why is the price per pound different from your bone-in ribeye? A: The tomahawk yields fewer steaks per animal and requires more hand-trimming. The price reflects the labor and yield, not a quality difference.

Q: Can I sous vide it? A: Yes. 130 F for 2 to 3 hours, then a hard sear. Works well for the tomahawk because of the thickness.

Q: How long can I keep it frozen? A: 12 months at zero F for best quality.

Pairing Recommendations

Pair with our F1 Wagyu Cross Filet Mignon for a surf-and-turf style dinner, or the Steakhouse Starter Bundle. Sides: roasted marrow bones, a simple wedge salad, salt-baked potatoes.

Storage Instructions

Keep frozen at zero F until ready to use. Thaw in the refrigerator 36 to 48 hours before cooking due to thickness. Once thawed, cook within 3 days.

Related

• Story: How We Built the F1 Wagyu Cross Program
• Blog: Cooking a Tomahawk at Home
• Product: F1 Wagyu Cross Bone-In Ribeye
• Product: Full Blood Wagyu Tomahawk

Image Specs

• Hero: 2400x1600, top-down on butcher paper, bone pointing right
• Beauty: 1600x1600, three-quarter angle, marbling visible on cut face
• Cooked: 2400x1600, carved off the bone, sliced, plated cast iron
• Package shot: 1200x1200, vacuum-sealed with bone wrap visible
• Cut diagram: 1600x1200, rib primal with bone length annotated

Schema