{"product_id":"the-grill-master-tomahawk-ribeye-strip","title":"The Grill Master — Tomahawk, Ribeye, NY Strip \u0026 Ground","description":"\u003cp\u003e\u003cstrong\u003e1 × 32 oz Tomahawk · 2 × 16 oz Ribeye · 2 × 16 oz NY Strip · 2 lb Ground Sirloin · all USDA Prime · one-time, no subscription\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhy the tomahawk.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat's in the box:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e1 × 32 oz USDA Prime Bone-In Tomahawk Ribeye\u003c\/li\u003e\n  \u003cli\u003e2 × 16 oz USDA Prime Boneless Ribeye, 1\" thick\u003c\/li\u003e\n  \u003cli\u003e2 × 16 oz USDA Prime NY Strip, 1\" thick\u003c\/li\u003e\n  \u003cli\u003e2 × 1 lb Angus Ground Sirloin, 80\/20\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook the tomahawk.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eHow to cook the ribeyes and strips.\u003c\/strong\u003e Room temp 30 minutes. Pat dry, salt generously. Sear 2–3 minutes per side over high heat until 130°F internal. Rest 5 minutes.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cstrong\u003eWet-aged 21–28 days.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePacked to arrive cold — guaranteed.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCut-to-order at our Fort Worth facility.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaised by a sixth-generation Texas ranching family, since 1878.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSomething not right? Email me.\u003c\/strong\u003e 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\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eMeet the actual animal.\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNo subscription, ever.\u003c\/strong\u003e One-time only. Free hand-delivery across the DFW metroplex. Frozen freight to the lower 48 ($15 flat, free on orders $199+).\u003c\/p\u003e\n","brand":"Winston Cattle Co.","offers":[{"title":"Default Title","offer_id":48684944621809,"sku":null,"price":259.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0806\/1098\/4177\/files\/winston-cattle-collection-hero_jpg.png?v=1788795819","url":"https:\/\/winstoncattleco.com\/products\/the-grill-master-tomahawk-ribeye-strip","provider":"Winston Cattle Co. ","version":"1.0","type":"link"}