Bone-In Rib Chops, Cowboy Steaks, and Tomahawks
The Rib Section of beef is home to many of our favorite steaks. Obviously the ribeye is the classic cut most everyone knows.
However our favorites are the Rib Cuts left on the bone when we cut steaks after aging. In our humble opinion we think the French Rib Chops, Cowboy Steaks, and of course, the Tomahawk Chop, combine all the elements of an awesome steak – Outstanding flavor and great presentation.
The Frenched Rib Chop are the thicker cut steak, left on the rib bone, after an extensive period of dry aging 45 days plus for USDA Prime. 30 days + for CAB Hand Select and 75 days + for our renowned American Wagyu Kobe Style Frenched Rib Chop. These easily serve 2 people per chop.
The Cowboy Rib Steak is also left on the rib bone but is cut thinner. Cut to cook quicker on hot fires, these “cowboys” are meant to serve one hungry cowboy or cowgirl. At least that was the idea when they came up with the name. Important to emphasize that they are cut thinner and cook fast which is a big part of their appeal.
The Tomahawk Chop is the pinnacle of presentation to match the outstanding flavor. We dry age a full 103 Rib Primal of USDA PRIME Graded Beef for over 45 days, cutting each chop with a full untrimmed rib bone attached.
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