Bison Tomahawk Steaks
6 individually vacuum sealed 26-28oz. steaks (approximately 10 lbs.)
Please allow an additional 2 days before order will be shipped.
Tomahawk steaks are exceptionally large ribeye steaks with an extra-long (approximately 10” long, measured from the inside of the steak) protruding rib bone that has been Frenched (had its meat & connective tissue scraped off to reveal the bone). Sometimes known as “caveman steaks,” they are one of the most impressive steaks you can serve and command the plate.
Bison's flavor is often described as a richer version of beef with just a hint of sweetness. It is not gamey at all, and has a deeper red color and coarser grain than beef.
Like many game meats, bison meat is much healthier than conventional grain-fed beef. Its primary health benefits are its low fat content (less than a third as much fat as similar cuts of beef), lower cholesterol (less than skinless chicken) and high amount of iron. This makes it an ideal red meat choice for those concerned about eating heart healthy food.
* No Chemical Ingredients, Minimally Processed
Store bison tomahawk steaks in your freezer until you want to cook them, then thaw as many as you need.
RECIPES & TIPS
Bison tomahawk steaks are so massive that they will easily provide two hearty servings, and can be served on cutting boards instead of plates.
In general, bison steaks & chops can be cooked as you would similar cuts of beef and substituted in beef recipes. Keep in mind that, because it is so lean, it will likely cook more quickly and is more likely to dry out if cooked past Medium Rare.
Bison pairs well with bold, rustic flavors like chile peppers, beer, cumin, red wine, rosemary, and sage.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above