Australian Wagyu Tomahawk Steak
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Australian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.
The tomahawk is a bone-in ribeye, cut with the full rib bone left long and frenched — the same generously marbled eye of the rib, carried on the bone for drama at the table. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the fat threading evenly through the meat. The bone shields the muscle closest to it as it cooks, keeping that section especially succulent. This is the cut to bring out whole and carve to share — all the richness of the ribeye, with the presence of a centrepiece.
We cut every steak by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each steak is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.
Origin: Australia Ingredients: Australian Wagyu beef (bone-in ribeye) Storage: Arrives frozen — keep frozen until ready to use. Defrost in the refrigerator for 24–48 hours before cooking.
