Ranching
American Wagyu
American Wagyu BeefWagyu Dry-Aged Tomahawk
From $175.00
American Wagyu · American Wagyu Beef
Many consider our American Wagyu tomahawk the ultimate steak. This is a deeply marbled, full ribeye with a long, exposed rib bone. These special steaks are dry-aged, transforming t…
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100% US Raised
Family-Owned &Operated
Wet-Aged For21+ Days
Many consider our American Wagyu tomahawk the ultimate steak. This is a deeply marbled, full ribeye with a long, exposed rib bone. These special steaks are dry-aged, transforming this iconic steak to something truly extraordinary. Each dry-aged tomahawk steak is hand-cut around the rib bone with a final thickness of nearly two inches.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, is vigilant about all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment that produces the purest essence of beef. The outcome is a rich, full-flavored steak that provides a unique, pure eating experience.
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.