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Wagyu Tomahawk Steaks

If you’re looking for a cut of meat to impress your guests and add drama to the table, look no further than our stunning Wagyu Tomahawk steaks. Wagyu’s signature marbling adds a depth of flavor simply unachievable by other kinds of beef. Thanks to a high ratio of fat running through the meat which melts during cooking and imbues the steak with a bold meaty flavor and a juicy tender texture, this Japanese specialty remains unequaled. A positive marvel to behold the Tomahawk steak boasts a bone handle at least 5-6 inches long, making for a sophisticated and elegant presentation. Coming in a variety of weights, we have anything from 26 ounces up to 40 ounces, making these steaks the perfect meal for two!
1 - 3 of 3 products:
Wagyu Rib Eye Tomahawk Steaks, MS3
from Australia by Broadleaf
Wagyu Beef Tomahawk Long Bone, MS3
from Australia by Sanchoku
Wagyu Rib Eye Tomahawk Steaks, MS5
from Australia by Broadleaf

The Tomahawk steak is essentially the same as a Ribeye. Boasting an almost identical flavor and texture it is taken from the same primal cut. The only difference between the two is that the Tomahawk steak is specifically cut to include a portion of the rib bone about 5 or 6 inches long. That extra-long French trimmed handle uses the same technique as a frenched rack of lamb but on a much larger scale. Frenching, in this case, simply means trimming the bone of meat and fat. Its shape inspired its name, looking similar to the Native American hatchet, also known as the Tomahawk. However, it does travel under a handful of other monikers, including the Tomahawk Chop, Bone-in Ribeye, and the Cote de Boeuf. Even more highly marbled than the usual Tomahawk (because of it’s being Wagyu), these steaks are exquisitely tender and flavorful. Taken from the loin of the steer, the Tomahawk consists of two muscles that run on either side of the spine. These are the same two muscles used in T-bone and Porterhouse steaks. Because these muscles aren’t used as frequently as the others, they are extraordinarily delicate making them a favorite for quick cooking methods. Laced with a high amount of intramuscular fat, they are also extremely flavorful and have a buttery melt-in-your-mouth texture. Leaving the bone in amplifies this and imparts a delicious taste to the meat, putting this particular cut over the top in terms of flavor!

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