Bison Tomahawk Steak

The bison tomahawk steak isn’t just a meal — it’s an event. This cut is a bone-in ribeye with 8–10 inches of frenched rib bone left intact, creating a dramatic centerpiece for the table. Along with its striking look, it delivers the same tender, juicy ribeye flavor with a naturally lean bison profile. Raised on Kansas prairie grasses at Black Kettle Buffalo Ranch, this steak brings both wow factor and bold flavor.

Key Features:

• Bone-in ribeye with 8–10" frenched rib bone
• Tender, juicy ribeye flavor with lean bison character
• Kansas-raised bison, rotationally grazed on prairie grasses
• Vacuum-sealed and freezer-ready

Package Details:

• 1 steak per vacuum-sealed pack
• Target weight: ~36 oz each (natural variation may occur)
• Ships frozen for freshness

Cooking Tip: Reverse-sear or grill over indirect heat until 130–135°F internal, then sear for a caramelized crust. Rest 10 minutes before slicing.

Recipe Idea: Slice tableside and serve family-style with grilled vegetables and roasted potatoes.