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Smokehouse & Ribs

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Dry-Aged & Charcuterie

-12%

Made for the middle of the table.

Trinity Tomahawk

$128~~$145~~

Save $17

5.0 · 1 review

A long-bone ribeye, dry-aged 30 days and carved at the table.

Cut size

Not sure which cut size? Tell us how many you cook for once and every page suggests one.

OptionDry-Aged 30 Days

18 left today

Delivery & storage questions Cooking for a crowd?Ask the butcher

Trinity Tomahawk

As described · from 1 review

Cut size	Feeds	Weight or cook time	Rest or keeping time
32 oz	2	10–12	12
40 oz	2–3	12–14	15
48 oz	3–4	14–16	15

Weights are approximate; every cut is trimmed by hand. Columns: weight, people it serves, minutes per side over the fire for medium rare, and resting time in minutes. Doneness temperatures: rare 120 to 125°F, medium rare 130 to 135°F, medium 140 to 145°F, medium well 150 to 155°F, well done 160°F and above. Tell your server how you like it; doneness is chosen at the table, not at checkout.

Description

A full rib bone left long, with a thick ribeye attached, dry-aged 30 days. We roast it slowly beside the oak fire for about 45 minutes, then finish it over open flame.

Carved at the table with bone marrow butter. Allow 50 minutes from order, or call ahead and we will have it ready.

Sourcing & storage

Dry-aged bone-in beef ribeye, sea salt, black pepper, bone marrow butter.

Allergens: milk (butter). Cooked medium rare unless you ask otherwise.

Cooking notes

Cutlong-bone ribeye
Weights32 oz, 40 oz, 48 oz (bone in)
Serves2 to 4
Ageingdry-aged 30 days
Woodpost oak
Allergensmilk

Cold-arrival promise

If it does not arrive cold and right, we replace it or refund you.

Chilled delivery

Same day locally by 2pm, next day beyond. Free over $150.

Cut to order

Tell us the thickness in the order notes and we cut it that way.

Build Your Box

Four cuts together save 10%.

Reviews

5.0 out of 5

1 review

As described say reviewers

As described
Fed the whole table
We ordered the 40 oz for an anniversary dinner and it was carved at the table for three of us. Deep crust, even pink inside, and the bone marrow butter was a good touch.
Curtis D. · Sep 30, 2026

Good questions

Delivery, storage, doneness and gift cards. Still unsure? The team replies within a working day.

Ask the butcher

Every product page has a Cut & doneness guide showing the weight, the thickness and how many people each size feeds. As a rule, allow 8 to 10 ounces of boneless steak per person and about a pound each for anything on the bone. In the dining room we cook to five points: rare (125F), medium rare (135F), medium (145F), medium well (150F) and well done (160F). We recommend medium rare for dry-aged steak. Not sure? Ask at the counter or call us.

Plain cuts of beef, pork and lamb contain nothing but meat. Sausages, burgers, rubs and sauces can contain gluten, mustard, soy, celery, milk or sulphites, and each product page lists exactly what is in it. Our kitchen and block also handle nuts, eggs, fish and sesame, so we cannot promise that anything is free of traces. In the dining room, tell your server about any allergy before you order and the kitchen will cook your plate separately where it can.

We deliver by refrigerated van across Fort Worth and the surrounding area, seven days a week. Order by 2pm Central for same-day local delivery. Everywhere else in Texas and the neighbouring states gets butcher's cuts delivered chilled the next day. Every cut is vacuum sealed and packed in an insulated box with ice packs that hold below 40F for 36 hours. Delivery is free over $150. Sauces, rubs and gift cards ship anywhere in the US.

Fresh meat cannot be sent back, but every order is covered. If a box arrives warm, damaged, short or with the wrong cut, send us a photo within 24 hours of delivery and we will replace it or refund you, whichever you prefer. If a cut is unavailable on the day we offer the nearest equivalent of equal or greater value and ask you before we send it. Sauces, rubs and other shelf goods can be returned unopened within 30 days.

From a small group of Texas ranches within a few hours of Fort Worth. We buy whole carcasses, break them down at our own block and dry-age the steak cuts in house for 45 days in a room held just above freezing. Dry-ageing loses about a fifth of the weight and concentrates the flavour, which is why those cuts cost more. Pork, lamb and poultry come from farms we visit ourselves, and every product page says where the meat was raised.