Why is Tomahawk Steak more expensive than other cuts?
The main reason tomahawk steaks are more expensive is because they’re so tender and flavorful — and also, BIG. This is thanks to the fact that they come from the forequarter rib section of the bison.
Tomahawks are just a big, bone-in ribeye steak with an extra long bone. The bone gets frenched, or trimmed, by the butcher and resembles a handle. This gives the steak its show-stopping, impressive appearance.
This requires an experienced butcher to make tomahawk steaks that are visually appealing, tender and delicious.
The meat here is tender, juicy, and marbled with tasty fat, giving the prized flavor that tomahawk steaks are known for.
At Beck & Bulow, we have two options to get your hands on this delicious cut:
The Bison Tomahawk Ribeye Steak is what you get when the Bison Tomahawk Ribeye Primal gets cut into steaks.
If you want to save money by ordering in bulk or are looking to cook a whole prime rib, buy the Tomahawk Ribeye Primal. It’s perfect for the holiday season and weighs approximately 16–18 lbs.
Either way, you’re going to experience one of the most delicious pieces of meat you’ve ever had. Our bison are pasture-raised and never administered hormones, steroids, or antibiotics.