Premium Tomahawk Ribeye

Tomahawk Ribeye — Luna Mesa Ranch Dexter Beef

The showpiece cut, pasture-raised on the Southern High Plains. Our tomahawk is a bone-in ribeye cut 1.5 inches thick with the full rib bone left long and frenched clean — built for fire, smoke, and a slow reverse sear. Every steak comes from registered Dexter cattle born, grazed, and finished on Luna Mesa Ranch in Avondale, Colorado. No feedlot. No hormones. No subtherapeutic antibiotics. Just shortgrass prairie, irrigated pasture, and a heritage breed selected for flavor and efficiency rather than feedlot weight. Dexter beef carries deep marbling at smaller portion sizes than commodity breeds, which means a tomahawk you can actually finish — 22 to 28 ounces of bone-in ribeye that serves two generously. Dry-aged 21 days, vacuum-sealed, flash-frozen, and shipped cold from our family to yours. Reverse sear is the right method: low and slow to 115°F internal, then a hard finish over screaming-hot coals or cast iron until the crust is dark and the center hits 125–130°F for medium-rare. Grass-finished Dexter cooks faster than corn-fed commodity beef — trust the thermometer, not the clock. This is the way American beef used to work. We think it's worth working that way again.