All Wagyu Cuts - Excluding Ribeyes

Wagyu Tomahawk Steak


  • 1 Tomahawk Steak Individually Wrapped
  • Cut: 1.5 inches thick
  • 100% natural, no added hormones
  • Dry-aged 21+ days for improved flavor and texture
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed
  • All weights are approximations. Weights will vary 0.3lbs +/-

Meatology 101

Rib Section

Tomahawk Steak

Known for its visual impressiveness and striking similarities to a tomahawk axe, this cut is sure to wow the crowd. Features a hunk of a ribeye with a large (at least 5 inch) bone jutting out.

Cuts from the loin section also include:

  • Boneless Ribeye

Tomahawk Steak

a beautiful tomahawk steak cut and ready to help you kick off you're summer the right way with delicious Wagyu tomahawk steak.

Tomahawk details, Grading & Marbling

Cut of Tomahawk

The Tomahawk steak definitely on the thicker side, being around 2"-3" thick. Fun fact - the tomahawk is a delicious ribeye with the rib bone still attached.

Flavor & Texture

Cooking this steak low and slow is definitely the way to go. It allows for even cooking and also extracts the bone marrow from the large attached bone giving you extra flavor! Once it's cooked to your desired temp, sear on high on a cast iron skillet or open flame for that beautiful caramelized crust.

Dry Aged

Like all of our wagyu steaks, the Tomahawk Steak is dry aged for 21 days. Dry aging is a process that uses natural enzymes to tenderize and concentrate the delicious beefy flavor, giving you a succulent and juicy steak.

Benefits of healthy Wagyu Meat

All Natural Wagyu

  • All natural, never injected with artificial hormones or antibiotics.

Health Benefits

  • Improve the immune system
  • Reduce the risk of Heart Disease
  • Reduce the risk of Type 2 Diabetes

Healthy Fats

  • Lowers cholesterol
  • Prevents coronary disease
  • Helps weight loss

best ways to cook: Tomahawk STeak

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REVERSE SEAR

Cook low and slow in the oven first then finish on cast iron skillet for that crispy crust.

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INDIRECT TO DIRECT

Cook low and slow in a smoker or grill, then sear on open flame or high heat for that crispy crust

Wagyu Recipe Choice

Wagyu Tomahawk recipe

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Wagyu
Difference

Wodagyu has full-blood wagyu cattle.

There are only around 30,000 wagyu cattle in the US today! That equates to about 0.029% of the entire cattle population! Although The American Wagyu Association estimates that there are 30,000 Wagyu-influenced cattle in America, due to crossbreeding, fewer than 5,000 are 100% Full-blooded Wagyu. In 1997 Japan banned the exportation of these prized cows deeming them a “ living national treasure”. The ban remained in place until the early 2000s and is the main reason Wagyu beef is viewed as a rarity today. 

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