Our tomahawk steak is deeply marbled ribeye with a long, exposed rib bone is the star of many Instagram photos. Each of our tomahawk steaks is hand-cut to a thickness of about two inches. Dry-aging makes this rich and juicy ribeye even more full of flavor.
Burma Butchery’s dry-aged beef represents a higher echelon for our American Wagyu steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, is vigilant about all factors from beginning to end. Lighting, airflow, humidity, temperature and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. The outcome is a rich, full-flavored steak which provides a unique, pure eating experience.