Long Bone Tomahawk

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Code Description Size (oz) Pc / Case
FLN33710 Flannery Tomahawk Rib 14D 36 / 38 ounce 6
FLN33711 Flannery Tomahawk Rib 14D 38 / 40 ounce 6

portion: 14 Day Dry Age

LONG BONE TOMAHAWK

 

PORTION: 14-DAY DRY AGED

 

Sizing: Approximate thicknesses are:

36/38 ounces     2 ½”

38/40 ounces     2 ½”

Portion Cut Specs: Portion cut steaks will be trimmed of external age though there can be some traces of the darkening showing. The Long Bone Tomahawk is a result of the popularity of the cowboy rib steak. The LB’s are cut from a specially sourced whole rib and so like the Bone in Ribsteaks, the steaks will be fabricated from the entire rib so both the loin end and the chuck end. We cut a full bone steak, then French the end of the bone down to the eye of the steak. This will leave about 8” to 10” of exposed bone (which will increase slightly after cooking). With the LB, you get the center plate drama that no other cut can match.

 

Holstein Breed: Sourced from USDA Prime Holstein cattle within California and Arizona.  Portion cut steaks will be trimmed of external age though there can be some traces of the darkening showing. There are a few small immediate differences between an Angus rib and a Holstein rib. While Holstein bone in Ribs will generally present with a slightly elongated shape; the eye of the LB Tomahawk will be more oval. You can get a smaller weight, thicker steak with the Holstein. A more important but somewhat subtle difference lies within the marbling structure itself. The Holstein will tend to present with finer but more widespread marbling which accounts for the consistent palate the beef delivers.

 

Dry Age: We believe the 14day product is the most versatile and will appeal to the widest audience. Beef primals lose the highest percentage by volume of moisture during the first two weeks of the dry aging process. As the aging process continues, the amount of moisture loss continues, but at a much slower pace. At this age level, the dry aged flavor is noticeable, and is a great entry point for diners who have never experienced dry aged beef, as well as enjoyable for those who have.

PACKAGING & SHELF LIFE

Shelf Life: 7 days in original packaging

 

Packaging: The steaks will arrive individually vacuum packaged and are packed 6 per case. We are comfortable with up to 7 days of shelf life, though the steaks can go longer under ideal circumstances (but that would require inspecting each package to be sure they are still extremely tight). This is especially important with bone in steaks as there will be a higher fail rate than with boneless steaks due to potentially sharp edges from the bones.