Oversized Tomahawk Steak from Veteran’s Liberty Ranch. At approximately five pounds, this dramatic, shareable cut comes from fully grass-fed, grass-finished cattle raised on native grasses—a true centerpiece steak made for celebrations, special dinners, and serious grilling weekends. Sourcing & Practices Veteran’s Liberty Ranch raises its beef entirely on native grasses. Their cattle are fully grass-fed and grass-finished, never switched to grain at the end, and are raised without added hormones or antibiotics. The cattle graze across several thousand acres using regenerative, rotational grazing practices that support natural animal movement, healthy forage, and thoughtful care of the land. What to Expect A tomahawk is an extra-thick, bone-in ribeye with the long rib bone left attached. It delivers the tenderness and rich beef flavor people love in a ribeye, but in an oversized format designed to be carved and shared. At approximately five pounds, this is not an everyday single-serving steak. Make it the center of the table and serve it alongside roasted potatoes, grilled vegetables, a bright salad, compound butter, or a bold pan sauce. How to Use Thaw completely in the refrigerator, allowing approximately 24–48 hours for a steak this large. Season generously with salt and pepper, then sear over high heat before moving it to indirect heat or finishing it in the oven. Use a meat thermometer rather than relying on time alone. Allow the steak to rest for at least 10–15 minutes, then cut the meat away from the bone and slice across the grain for serving. About the Ranch Veteran’s Liberty Ranch is run by Michelle Smith in Rhome and Julie Green in Liberty Hill. Together, their families raise local meats with a focus on healthy animals, thoughtful land stewardship, and developing direct, long-term relationships with the people they feed. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Raised by: Veteran’s Liberty RanchCut: Extra-thick bone-in ribeye with long rib boneFeeding practices: Fully grass-fed and grass-finishedRanching practices: Raised on native grasses and regeneratively rotationally grazedBest for: Celebrations, holiday dinners, grilling, smoking, reverse searing, and shareable steak dinnersStorage: Keep frozen. Allow 24–48 hours to thaw completely in the refrigerator.Cooking note: Cook whole beef steaks to a minimum internal temperature of 145°F, followed by at least a three-minute rest.
