A 28-day dry-aged tomahawk ribeye: a bone-in ribeye with the long rib bone frenched and left on. Available in 24 oz, 32 oz, 40 oz and 48 oz. Sear it on the grill or in cast iron, finish it in the oven, and slice it at the table. Grass-fed, grain-finished heritage Black Angus, raised on open pasture in Middle Tennessee.