Ranching
American Wagyu
American Wagyu BeefWagyu Tomahawk Roast
From $899.00
American Wagyu · American Wagyu Beef
SRF Gold® tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American…
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100% US Raised
Family-Owned &Operated
Wet-Aged For21+ Days
SRF Gold® tomahawk prime ribs are the ultimate center of attention when the occasion calls for an exceptional roast. These momentous prime ribs are cut from richly marbled American Wagyu Gold® beef for unparalleled juicy flavor. Each full-sized bone is trimmed to expose the complete length of each tomahawk-style rib. We do not know of another source of these roasts in the U.S.
Cut by highly skilled master butchers, the chine bone at the bottom of each roast is removed to make cutting each rib effortless. The roast can be cut into large, individual tomahawks for an over-the-top presentation. An alternate serving method is removing the bones and slicing the remaining roast like a conventional prime rib.
Average weights:
3-bone average weight is 8.75 lbs.
4-bone average weight is 11.5 lbs.
7-bone average weight is 20.5 lbs.
This is a natural product, and actual weight may vary by +/- .5 lbs.
Thaw under refrigeration, pat dry, and season generously before cooking. Sear over high heat, then finish gently until the center reaches your preferred temperature.
Rest steaks for 5 to 10 minutes before slicing. For thicker cuts, use a thermometer and pull from heat a few degrees early so carryover cooking finishes the job.
Snake River Farms American Wagyu is selected for rich marbling, tenderness, and a deep beef flavor. Gold Grade offers the highest marbling level, while Black Grade balances richness with a familiar steakhouse profile.
Each cut is wet-aged and hand-trimmed to highlight the eating quality of the beef.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
Ranching
Cattle Feeding
Beef ProcessingLoin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
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Frequently Asked Questions
Where does filet mignon come from?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
How to cook filet mignon
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Best oil for searing steak
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Does the filet mignon have a lot of marbling?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Where is the filet mignon located?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.
Why is filet mignon steak so tender?
Snake River Farms steaks are cut from carefully raised American Wagyu and USDA beef, then portioned for consistent cooking and rich flavor.