A ribeye with the whole rib bone left on. The tomahawk is the showpiece cut — a thick, heavily marbled ribeye with a long frenched bone for a handle. It’s the steak people take pictures of before they eat it, and it feeds two comfortably.

How to cook it: Reverse sear is the way. Salt it, put it in a 250°F oven or on the cool side of the grill until it hits 115°F inside, then sear it hard over high heat for a minute or two a side to build the crust. Rest 10 minutes before you cut it off the bone and slice against the grain.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.