Satisfy your inner caveman with an epic Tomahawk steak guaranteed to make an impression. Center-cut, bone-in Ribeye and Ribcap wrap a massive 2-inch thick bone. Feeds two to three people.
The vast majority of "Prime" steak today is actually "lower Prime" or, as the USDA puts it, "at least slightly abundant marbling". This goes a long way to explaining the rapid growth in the availability of USDA Prime steak in today's marketplace. However, we're here to tell you, NOT ALL PRIME IS CREATED EQUAL.
Enter Holy Grail's USDA "Upper" Prime Black Angus. Packed with "beefy" flavor, this is the most tender, succulent, and juicy Black Angus steak you can get. Our partner is arguably the best and most consistent Black Angus cattle producer in the country with the purest genetics around. With only about 1,000 head available each year and very high demand, their steaks can be found only at the best luxury steakhouses in the country - you won't find it at your local grocery store or butcher.
About our Dry-Aged Steaks: We take select steaks from the top programs in the the world and then put them through a 30+ day dry aging program, simultaneously creating new and intensifying exiting flavors while naturally-present enzymes break down collagen, which holds muscle fibers together and causes the steak toughen during cooking. With these molecular bonds broken down, these steaks achieve a level of umami-filled tenderness that that can only be described as pure luxury on a plate.