Buffalo Tomahawk Steak

Turn dinner into an unforgettable experience with our premium Buffalo Tomahawk Steak, a bold, bone-in ribeye.

Approx 1.5-1.80 lbs.

Hand-cut from pasture-raised bison, this massive steak features a long, frenched rib bone for dramatic presentation. It’s the ultimate centerpiece for grill masters, food lovers, and anyone who values high-quality, sustainable meat.

Cooking & Prep Tips

This steak is made for fire. Whether you're searing it over high heat on the grill or using a reverse-sear method for precision, the Bison Tomahawk delivers a tender bite and full-bodied flavor with just a touch of salt and pepper. Because bison is leaner than beef, we recommend:

• Letting the steak come to room temperature before cooking

• Cooking low and slow to medium-rare or medium (130–140°F internal temp)

• Resting the steak for at least 10 minutes after cooking to seal in juices

• Using a meat thermometer for perfect doneness

Reverse searing in the oven and finishing with a cast-iron pan or on a hot grill creates a delicious crust while preserving tenderness inside.

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.