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Ribeye Tomahawk

Ribeye roast, Cote de Boeuf, Tomahawk. Call it what you like, this is a French trimmed piece of ribeye on the bone.

This rib will be virtually all meat. We French trim the joint (remove the backbone) leaving just the smalls rib bones. Simply slice straight through to serve.

For weight, work on a guidance of 500-750g per 2 people.