Product Overview
Weber Grill Restaurant Tomahawk Collection | Linz Heritage Angus Reserve
- 2 LHA Reserve Tomahawk Steaks | 40 oz each
- 1 Weber Chicago Steak Seasoning Bottle
- 1 digital thermometer
- Save 10% on soups, side dishes, or desserts when purchased with a Collection
In partnership with Weber Grill Restaurant, we've created a pack for the ultimate griller and ribeye lover! These upper choice reserve 40 oz tomahawk steaks are a perfect option for flavorful and highly marbled cuts. These tomahawks are wet-aged for up to 35 days to ensure excellent flavor and tenderness before they hit the cutting room floor and are transformed into these iconic Weber Grill cuts. This pack also comes with the Weber Chicago Steak Seasoning for you to season your ribeye steaks to perfection.
The tomahawk steak comes from the primal section of the cattle, known as the rib. This section of our cattle produces high marbling, flavor, and tenderness. Ribeyes will vary in shape and appearance as they come from either the loin or chuck end of the rib. Our bone-in ribeye steaks are sourced from our herd of cattle to ensure the highest quality beef - perfecting our breeding techniques, providing a safe environment that honors the animals' quality of life, and finishing our cattle on the best corn feed.
Shipping Info
All our steaks are vacuum sealed and packed frozen into our signature black gift box that is insulated to keep your order fresh!
During checkout, you may select the delivery date that works best for you. Please make sure someone will be available to receive your package and place it in the refrigerator or freezer on the date you selected. All order packages will ship via UPS. Your tracking number will be emailed to you once your order has shipped.
Please note: Dry ice within your package may evaporate during shipping. But don’t worry! As long as your steaks are cold to the touch, (40°F or below) your steaks are still perfect to eat! If your order arrives warm or at room temperature, contact us immediately at 833-290-2349.
