A Tomahawk is a bone-in ribeye that has gained popularity as the beef is mouthwatering and the giant bone offers an extraordinary presentation. 

Aged beef: Aging is a process where beef is hung in a controlled temperature cooler to drain excess water weight, and to let the muscles relax. The longer it hangs the more the muscles relax, the more relaxed the more tender.

Store bought meat is seldom hung more than 10-14 days, a butcher most often ages 21 days, and the best steakhouses always age 35+ days. At PPM all our beef is hung 40+ days to ensure consistent tenderness.

40 to 45oz of delicious tenderness &  taste!

70 + day aged Steak.

Grass Fed, Top of the line beef.

A steak like no other you have had before!

This will impress friends and family !!