Title
Standing Stone American Wagyu Tomahawk Ribeye
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Tomahawk Ribeye (Avg Weight 2.5 - 3.0 lbs)
The "Ultimate Showstopper" — A Jurassic-Sized Steak with Wagyu Perfection. This is not just a steak; it is an event. Sourced from our partners at North Georgia Meat Company (NGM), the Tomahawk is a Ribeye steak with the entire rib bone left intact and "frenched" (cleaned) for a dramatic presentation. While the long bone is what grabs your attention, it is the meat that keeps it. Our American Wagyu genetics ensure that this massive cut is threaded with intense white marbling. When cooked, this internal fat melts into the meat, basting it from the inside and creating a richness and tenderness that is significantly superior to a standard Prime Tomahawk.
Why It’s a Staple: It is the king of the grill and the undisputed champion of Instagram. If you are hosting a celebration, a bachelor party, or just want to feel like a caveman dining in luxury, this is the cut. It is thick enough to feed two people easily (or one very hungry carnivore).
The Specs:
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Brand: Standing Stone
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Cut: Tomahawk Ribeye (Bone-In, Long Bone Frenched)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 2.5 - 3.0 lbs
💡 The Chef’s Method: This steak is thick; use the "Reverse Sear."
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The Prep: Wrap the exposed bone in tin foil. This prevents it from turning black and brittle on the grill.
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The Cook (Step 1): Cook it low and slow first (indirect heat on the grill or 250°F in the oven) until the internal temperature reaches 115°F.
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The Cook (Step 2): Crank the heat to high. Sear the steak hard for 60-90 seconds per side to get a crust.
-
The Rest: Essential. Let it rest for 10-15 minutes before carving.
-
Target Temp: Medium-Rare (130°F). Because of the thickness, carry-over cooking will raise the temp by about 5-10 degrees while it rests.
Standing Stone American Wagyu Tomahawk Ribeye (Avg Weight 2.5 - 3.0 lbs)
The "Ultimate Showstopper" — A Jurassic-Sized Steak with Wagyu Perfection. This is not just a steak; it is an event. Sourced from our partners at North Georgia Meat Company (NGM), the Tomahawk is a Ribeye steak with the entire rib bone left intact and "frenched" (cleaned) for a dramatic presentation. While the long bone is what grabs your attention, it is the meat that keeps it. Our American Wagyu genetics ensure that this massive cut is threaded with intense white marbling. When cooked, this internal fat melts into the meat, basting it from the inside and creating a richness and tenderness that is significantly superior to a standard Prime Tomahawk.
Why It’s a Staple: It is the king of the grill and the undisputed champion of Instagram. If you are hosting a celebration, a bachelor party, or just want to feel like a caveman dining in luxury, this is the cut. It is thick enough to feed two people easily (or one very hungry carnivore).
The Specs:
-
Brand: Standing Stone
-
Cut: Tomahawk Ribeye (Bone-In, Long Bone Frenched)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 2.5 - 3.0 lbs
💡 The Chef’s Method: This steak is thick; use the "Reverse Sear."
-
The Prep: Wrap the exposed bone in tin foil. This prevents it from turning black and brittle on the grill.
-
The Cook (Step 1): Cook it low and slow first (indirect heat on the grill or 250°F in the oven) until the internal temperature reaches 115°F.
-
The Cook (Step 2): Crank the heat to high. Sear the steak hard for 60-90 seconds per side to get a crust.
-
The Rest: Essential. Let it rest for 10-15 minutes before carving.
-
Target Temp: Medium-Rare (130°F). Because of the thickness, carry-over cooking will raise the temp by about 5-10 degrees while it rests.