Dry-Aged USDA Prime Tomahawk Ribeyes

The Dry Age Tomahawk steak is a rib steak with the full rib bone that has been frenched for the ultimate gourmet presentation on the plate. The bone also adds more natural flavor. The Tomahawk steak has the full rib bone, not just in length but in width, making the tomahawk about 2 inches thick and may easily feed 2 people. The Rib has more marbling running through it, than any other cut, giving the rib steak a remarkable buttery flavor. The rib steak is known to have a light beefy taste and a tender texture, making it one of the most preferable and flavorful steaks available.

Even if you don’t know of Master Purveyors, you’ve definitely heard of some of the legendary New York restaurants Master Purveyors supplies steaks and burgers to: Peter Luger Steakhouse, Smith & Wollensky, and Wolfgang’s Steakhouse, to name a few. Founded by Holocaust survivor Sam Solasz in 1957 in New York’s Meatpacking District, the famed butcher to New York’s culinary stars is now run by Solasz’s sons and grandsons. From proprietary burger blends to filet mignon to dry-aged tomahawk ribeyes, Prime beef (and bacon and sausage) doesn’t get much better than this.

Master Purveyors requires a minimum order of $75.