A whole steak from the prime rib with the bone exposed, available in 900g (1.9lbs) and 1.2kg (2.6lbs) varieties. Also known as Tomahawk steak for its iconic shape, this steak boasts quality usually only found at top restaurants. Made for special occasions only, this is not only eye-catching and mouth-watering but will make you say "Wow!" - incredibly well-marbled, made for the grill or home-oven. Treat this steak with respect please, only season with sea salt and freshly ground pepper and cook to medium-rare. Note that the bone of the steak is very long and might not fit your skillet, oven, or even grill. Morgan Ranch Beef - some of the finest and most luxurious American beef money can buy. Directly imported into Japan from the Morgan family Ranch located in the pristine and picturesque Sandhills in the heart of Nebraska. Discover the true taste of American beef. Free-range, pasture grazed, then finished on 100% vegetarian grain feed (200 days) for superior marbling, tenderness, and an unprecedented taste experience. Never have the cows been treated with growth hormones or antibiotics! Morgan Ranch Beef is featured on the menus of the finest restaurants in the world including Michelin-starred ones. All images from the ranch are actual images. See for yourself. Contents Contents 1 Steak Weight 900g (1.9lbs)or1.2kg (2.6lbs) Package Dimensions 50 x 10 x 25cm (19.6" x 3.9" x 9.8") Serves 900g: Serves 2-31.2kg: Serves 3-4Depending on preparation and recipe Shipping & Handling Shipping Shipping and delivery is frozen Handling Keep frozen below -18°C (0°F) Defrosting Time In the fridge: approx. 36hIn ice-water: approx. 6h Cooking Method Grill, Oven Best By Frozen: See packaging label (usually more than 3 months).Chilled: Best consumed within 2 days if unopened. Details Also known as Bone-in Ribeye, On-the bone Ribeye, Prime Rib Steak, Flintstone steak, Primal rib Country of Origin United States Ingredients Beef Aged 30 days wet-aged Cut from Rib Category Steak and Roast Packaging Individually vacuum packed About Morgan Ranch Beef ✔ Ethical. No factory farming! Humanely raised and treated with respect. ✔ Safe and trustworthy. No growth hormones or antibiotics - ever! ✔ Sustainable. The ranch sits on top of the world's largest underground water source. All feed is locally sourced. ✔ Free-Range. All-year open pasture-raised in the heart of Nebraska's sandhills. ✔ Grass-fed, grain-finished on 100% vegetarian grain feed for superior tenderness, marbling, and an unprecedented taste experience. ✔ Premium grade. Beef from Black Angus cattle with Japanese Black Wagyu lineage - this is Certified American Wagyu. ✔ Full traceability. Raised on one family ranch, imported and sold through a single supply chain. Traceable from ranch to fork! ✔ Strictly non-commodity. Family farming takes time, attention, patience, and care. ✔ Morgan Ranch Beef is the number one choice in dozens of top-class gourmet restaurants across Europe, the USA, and Japan, including Michelin-starred locations. At A Glance Cattle Breed The breed contains Japanese Wagyu genetics. Composition of Wagyu, Angus and Hereford. Farm/Ranch Morgan Ranch Region Nebraska, USA Breeding All-year free-range pasture grazed on 50 square kilometers (over 12000 acres!) in the heart of the sandhills. Sitting on the Ogallala Aquifer - the world's largest underground water resource. Raised by Dan Morgan and family Farming Experience Since 1934, Certified American Wagyu since 1992 Feeding Pasture grazed from birth, finished on grain feed containing maize, alfalfa (aka. lucerne), hay, distillers grains, vitamins, and minerals (100% vegetarian) for at least 200 days before harvesting. Traceability 100% fully traceable from farm to fork Growth-Hormones Never Antibiotics Never Chemical pesticides on pasture Never Animal By-Products Feeding Never Importer Horizon Farms, Inc. Processing in Japan Beef Tomahawk Steak Recipe Instructions The tomahawk steak is best suited for the grill due to its size but you can also sear it in a frying pan first and finish it in the oven for about 30 minutes at 180 degrees Celsius (350 degrees Fahrenheit) until the internal temperature reaches 50 degrees Celsius (125 degrees Fahrenheit). After that let it rest after cooking for at least 10-15 minutes and allow the steak to cook on residual heat. For serving hold the bone in one hand and cut along the bone lengthways to separate the ribeye from the bone. then slice the ribeye into slices. Sprinkle with high-quality sea salt flakes. Enjoy pure luxury at home.
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