The Grill Master — Tomahawk, Ribeye, NY Strip & Ground

1 × 32 oz Tomahawk · 2 × 16 oz Ribeye · 2 × 16 oz NY Strip · 2 lb Ground Sirloin · all USDA Prime · one-time, no subscription

The box for the weekend you have people over. A 32 oz bone-in tomahawk as the showpiece — the steak everyone photographs before you cut it — plus two ribeyes and two NY strips so nobody's fighting over cuts, and two pounds of ground sirloin for Sunday burgers with the leftovers. À la carte on our site this box would run $348 — here it's $259.

Why the tomahawk. It's a 32 oz frenched bone-in ribeye, cut to look like the axe it's named after. Same rich, well-marbled ribeye flavor — just presented as a showstopper. Feeds 2 to 3 hungry adults, and looks like a hundred bucks on the plate. Because it is.

What's in the box:

• 1 × 32 oz USDA Prime Bone-In Tomahawk Ribeye
• 2 × 16 oz USDA Prime Boneless Ribeye, 1" thick
• 2 × 16 oz USDA Prime NY Strip, 1" thick
• 2 × 1 lb Angus Ground Sirloin, 80/20

How to cook the tomahawk. Bring to room temp for 45–60 minutes (it's big — give it real time). Salt generously. Reverse-sear: bake in a 250°F oven until internal temp hits 115°F (about 40–50 min), then sear 2 minutes per side in a screaming-hot cast-iron. Pull at 130°F for medium-rare. Rest 10 minutes. Slice against the grain.

How to cook the ribeyes and strips. Room temp 30 minutes. Pat dry, salt generously. Sear 2–3 minutes per side over high heat until 130°F internal. Rest 5 minutes.

Wet-aged 21–28 days. Vacuum-sealed and held at temperature to develop tenderness and flavor before it's cut and flash-frozen for you. Most grocery-store beef is wet-aged just 7–14 days — we do roughly double that.

Packed to arrive cold — guaranteed. Flash-frozen at peak freshness, vacuum-sealed, and packed with dry ice in an insulated box. 2-day frozen shipping nationwide, or hand-delivered across the Dallas–Fort Worth metroplex. Your steaks will arrive frozen or partially frozen — firm and cold to the touch, often with the dry ice used up. That’s as intended: cook them that day or put them straight in the freezer. If anything arrives at room temperature and no longer cool to the touch, or a vacuum seal is broken, don’t cook it — email a photo to hello@winstoncattleco.com within 24 hours and we’ll replace it or refund it, your choice. Nothing to ship back.

Cut-to-order at our Fort Worth facility. Every steak is cut to spec after you order — not pulled from a case. That's why the thickness is right, the trim is clean, and it tastes like it does.

Raised by a sixth-generation Texas ranching family, since 1878. Our USDA Prime Black Angus is pasture-raised and grain-finished for consistent Prime marbling. The same cattle supply a high-end Texas grocer's meat counter — you're just getting it direct, cut for you.

Something not right? Email me. A cut that isn’t what you expected, a question about a seal, anything at all — email me directly at carl@winstoncattleco.com. You’ll hear back from a person, not a form, within one business day. — Carl

Meet the actual animal. Every box has a QR code — scan it and you'll see the steer your beef came from, where it grazed, and when it was harvested.

No subscription, ever. One-time only. Free hand-delivery across the DFW metroplex. Frozen freight to the lower 48 ($15 flat, free on orders $199+).