Our Wagyu Tomahawk Steak a.k.a The Cowboy Is The King Of All Steaks!

Our Australian Wagyu Tomahawk Steak is flavorful and tender.  The cut is an on-the-bone ribeye steak. Most of the rib bone is kept, creating a dramatic looking piece of meat that is guaranteed to impress, as well as satisfy most palates. This hand cut steak is of the highest quality and features an intricate amount of beef marbling with a swirling nugget of rich fat in the middle. As the steak cooks, the fat melts to perfection throughout the meat, ensuring a buttery flavor, velvety texture and an amazing flavor profile. This cut comes from the whole loin rack and it is Frenched and trimmed. 

• Origin: Australia
• Feed: Grass Fed, Grain Finished, No Added Hormones
• Wagyu Marbling Scores: BMS 6-7
• Breed: F1-F3
• Additional Info: AHDAA Halal Certified
• Aged: 60+ Days
• Portion: (32oz)
• Description: Frenched Tomahawk
• Packaging: Wrapped & Vacuum Sealed
• Condition: Product is frozen to lock in flavor
  
• Portion: (32oz)

Where Is This Cut Located?

This Australian Wagyu Steak cut comes from the rib section and is located between the chuck and loin. The tomahawk has three major muscles. The center eye, a smaller side muscle and the what is also called the cap of the ribyeye or deckle. The cap is known as the most flavorful and tender cut. The muscles of the ribeye have rich fat between them.

Where Part Of The World Does This Wagyu Cattle From?

Australia is one of the biggest producers of Wagyu Steak in the world using the bloodline originating from Japan, they are bred, fed, grown and processed in Australia. Discover one of the most unique and sought-after types of meat from the other side of the world with this selection of Australian Wagyu beef.

How To Cook Wagyu Tomahawk: 

For maximum experience simply add kosher or sea salt and fresh ground pepper to the steak then just grill it over direct heat until the internal temperature is 125ºF to 130ºF degrees for medium-rare or 130ºF to 135ºF degrees for medium. (Do Not Over Cook) Let your steak rest for 5 to 10 minutes before cutting it.

Meat Your Cheese has special offers on this aus meat.  Call us today for more info.