Thick Presentation Cuts Designed for Entertaining

Tomahawk steaks and Cross Cut Ribs create visual impact on the grill and at the table because their size and presentation exceed standard steak cuts, which makes them popular choices for holidays, celebrations, and backyard BBQs where the meal itself serves as a focal point. Juanitos Prime Meats features Tomahawk Steaks, Wagyu Tomahawk, and Cross Cut Ribs as premium specialty selections cut fresh in-store with pricing based on weight and current inventory. These cuts are difficult to find in the Tri-Cities market outside dedicated butcher shops, and their thick dimensions require different cooking techniques than conventional ribeyes or short ribs.

Tomahawk steaks are bone-in ribeyes with the rib bone left long and frenched, creating a handle that makes the steak easier to maneuver on the grill while the bone conducts heat and adds flavor during cooking. The thickness, typically two inches or more, means direct high-heat grilling alone will char the exterior before the interior reaches temperature, so reverse searing or two-zone cooking becomes necessary. Cross Cut Ribs are short ribs sliced across the bone into thin sections that expose marrow and allow faster cooking than traditional English-cut short ribs that require hours of braising.

Reserve specialty cuts ahead of weekends and holidays when demand peaks across Kennewick, Pasco, and Richland.

Specialty cuts require modified cooking techniques because their dimensions and bone structure change how heat transfers through the meat. Tomahawk steaks benefit from starting in a low-temperature oven or on the cool side of a two-zone grill to bring the interior to within ten degrees of target temperature before searing over high heat to develop crust. This approach prevents the common problem of charred exterior and raw center that happens when thick steaks hit direct flame immediately.

After cooking, you'll notice the bone on a Tomahawk steak remains hot longer than the meat itself, so resting time needs to account for continued heat transfer from bone to muscle. The presentation creates a different slicing approach—some diners prefer cutting the meat off the bone entirely before slicing, while others slice between the bone and meat to create individual portions. Cross Cut Ribs show visible marrow in the bone center after grilling, and the thin profile allows the exterior to caramelize while the interior stays tender without requiring long braise times that traditional short ribs demand.

Rotating specials feature select premium cuts weekly, with availability depending on supplier deliveries and seasonal demand. Inventory for specialty items moves quickly during summer grilling season and holiday periods, so advance notice improves the likelihood of securing specific cuts for planned events.