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Tomahawk Ribeye
Large Certified ONYA® Tomahawk Ribeye 3 inches thick shown cooked on a wooden cutting board on a marble countertop. Rosemary can bee seen resting on top of the perfectly cooked steak
Tomahawk Ribeye
Tomahawk Ribeye
Tomahawk Ribeye
Impressive Certified ONYA® Tomahawk Ribeye Steak from BetterFed Beef rests with compound butter on a drying rack after being seared at high heat on a Big Green Egg charcoal grill.
60 ounce BetterFed Beef Certified ONYA® Tomahawk Ribeye being seared over an open flame on a Big Green Egg charcoal grill. The chef is basting the incredibly tender steak with butter and rosemary for added flavor and to create a beautiful crust on this medium rare piece of beef.
60oz Certified ONYA® Tomahawk Ribeye Steak cooked to medium rare with the reverse sear method on a charcoal grill and sliced for serving on a wooden cutting board. Rosemary can be seen on top of the as tender as Wagyu steak while it rests before serving alongside the bone.
3.75lb Certified ONYA® Tomahawk Ribeye Steak cooked to medium rare with the reverse sear method on a charcoal grill and sliced for serving on a wooden cutting board. Rosemary can be seen on top of the as tender as Wagyu steak while it rests before serving alongside the bone.

Flyover USDA Prime

Tomahawk Ribeye

Regular price $69.99

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Behold the King of Steaks 

If you are looking for a damn good steak that is going to look as fantastic as it tastes, look no further than our Flyover™ Midwest Prime Tomahawk Ribeye. Sourced from black angus cattle right here in the upper Midwest, this USDA Prime tomahawk is cut between the rib bones making it wonderfully thick steak that is perfect for reverse searing on the grill or even in the oven. Featuring a 6" bone handle, this beaut of a steak is sure to be a show stopper for any special occasion. 

USDA Prime | 1.5" Thick 

 

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The Rib Primal

Widely known as the home of the iconic ribeye steak, the rib primal is defined by tender meat with abundant marbling, and produces some of the most desirable, steakhouse-worthy cuts

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THE BEST OF AMERICAN BEEF, STRAIGHT FROM THE FLYOVER STATES

There's a reason the best restaurants from NYC to Vegas have menus anchored by beef from middle America. When it comes to producing incredible, steakhouse-worthy beef, Midwest truly is best.

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IT'S PRIME TIME

Less than 5% of all beef in the United States is graded USDA Prime, with the majority of that ending up in high-end restaurants. With our craft-butchery selection of Flyover USDA Prime beef, you can bring the steakhouse home and support family businesses in the process.

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