Beef Tomahawk Steak: RWA Grass Fed Beef

RWA Grass-Fed Beef Tomahawk Steak | 25–65oz | Antibiotic-Free Canadian Angus | Aged 21 Days | Beretta Farms

The most dramatic steak in the Beretta range. A tomahawk is a bone-in ribeye with the full rib bone left intact — typically 16" or more — producing a steak that ranges from 25 to 65 oz depending on the cut and feeds 1–3 people depending on size. The same RWA Canadian Angus ribeye quality and 21-day aging as every other Beretta steak, in a format that announces itself the moment it arrives at the table.

Eight size variants, 25–65oz. Ships frozen.

The Cut

The tomahawk is cut from the same longissimus dorsi muscle as the standard and bone-in ribeye — the most naturally marbled section of the animal, running between the chuck and the loin. What distinguishes the tomahawk is the long frenched rib bone, which is left intact during butchering rather than trimmed. At Beretta, the tomahawk starts with 100% Canadian Angus raised without antibiotics, hormones, or steroids, grain-finished for maximum marbling, and aged 21 days.

The bone contributes to cooking in the same way as the bone-in ribeye: insulating the meat near the bone for a more gradual temperature gradient and producing richer drippings. At tomahawk thickness — typically 2"–2.5" or more depending on size — this insulation becomes especially important. The long bone also makes this the most practical-to-handle version of the ribeye for grill work: you have a natural handle that keeps hands away from the heat.

Size Guide

How to Cook a Tomahawk

At 2"+ thick, the direct-heat grilling approach used for thinner steaks will overcook the exterior before the centre is done. The reverse sear is the method.

Thaw: Defrost in the fridge — allow 24 hours for steaks up to 40oz, up to 48 hours for larger sizes. Never rush this in cold water.

Prep: Remove from fridge 45–60 minutes before cooking. Pat completely dry. Season generously with kosher salt and cracked pepper — season the night before if possible and leave uncovered in the fridge for a dramatically better crust.

Reverse Sear (strongly recommended): Preheat oven to 250°F (120°C). Place on a wire rack over a baking sheet. Cook until internal temperature of the thickest part reaches 120°F (49°C) for medium-rare — approximately 45–75 minutes depending on size. Rest uncovered for 10 minutes. Then sear in a screaming-hot cast iron pan or directly over the hottest part of a gas grill for 60–90 seconds per side, turning to catch the edges. Rest 8–10 minutes minimum before carving.

Target Internal Temperatures:

Carve: Slice the meat away from the bone first, then cut across the grain into thick planks for serving. The bone is worth keeping — grilled or oven-roasted the next day, it's extraordinary.

Product Details:

• 8 sizes available | 25–65oz
• 100% Canadian Angus Beef — RWA Grass-Fed, Grain-Finished
• Raised without antibiotics, hormones, or steroids
• Aged 21 days | Ships frozen | Delivered to your door
• Limited quantities available per size

Our RWA Grass-Fed Beef Standards:

• Raised without antibiotics, hormones, or steroids
• 100% Canadian Angus — born, raised, and finished in Canada
• Raised on grass, finished on grain | No GMOs in feed
• Traceable back to the farm of origin
• Humanely raised
• Sustainable program from conception to consumption

Beretta's Grass Fed Beef Tomahawk is delivered to Toronto, Mississauga, Scarborough, Ajax, Whitby, Oshawa, Pickering, Vaughan, Nobleton, King City, Tottenham, Schomberg, Aurora, Newmarket, Richmond Hill, Markham, Caledon, Bolton, Brampton, Bradford West Gwillimbury, East Gwillimbury, Oakville, Milton, Burlington & Hamilton.