TOMAHAWK (MS 6/7) AUSTRALIAN WAGYU
Named because it allegedly resembles the Tomahawk axe, the Tomahawk steak is an on-the bone rib steak, cut from the fore-rib with the entire rib bone left. As it is a bone-in rib steak, it has a large amount of inter-mus- cular fat, which gives it this intense flavour when cooked, as flavours are released from both, the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavour. Supplied by Australia’s number one producer of premium quality Wagyu Beef, the quality of the Wagyu is fully audited by the Japanese Organisation of MAFF and fully subject to the Japanese Agriculture Standards (JAS), ensuring that the entire breeding program is producing beef with the highest standards for meat quality and safety.
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Information Details
Recommended Degree Of Doneness:
Meat Type:
Country of Origin:
Steak Type:
Cut Type:
Cooking Methods:
Store at
For long-term storage - Keep at 0°C or below (-18°C or lower).
For consumption within 2–3 days - Store between 0°C and 4°C.
How To Cook
COOKED TO PERFECTION
1. You can season the steak before cooking, a high-quality steak has great natural flavor, so just a little salt is enough to enhance it.
2. Heat your pan to medium-high. Let the steak’s natural fat melt, no extra oil needed. For lean cuts like filet, a light rub of olive oil adds a perfect touch before cooking.
3. Place the steak in the pan and let it sear. Turn it regularly for even cooking.
4. Remove the steak when it reaches your preferred doneness. A meat thermometer can help check the temperature, if needed.
Chef’s recommendation:
Rare 50–55°C | Medium Rare 55–60°C | Medium 60–65°C
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