Wodagyu
Wagyu Tomahawk Steak
Wagyu Tomahawk Steak
2.0 lbs
Our Ranch - @The Flying Cow
1055 Agnes Road
Richmond TX 77469
United States
- 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 +/-
taste the wodagyu difference
our wagyu beef
RAISED RIGHT
We use only natural and sustainable methods to raise our cattle. Our animals freely graze on hundreds of acres of pastureland. The cattle are never injected with artificial hormones or antibiotics.
HEART HEALTHY
Not all red meat is created equal! Research from Texas A&M and Deakins University shows that Wagyu beef contains high levels of Omega 3 and Omega 6 fatty acids; these healthy fats, also found in avocados and olive oil, are known to improve heart health. Not only that, but Wagyu beef has less LDL (“bad”) cholesterol than any other type of meat. So eat up without feeling guilty!
HIGHEST QUALITY
We go above and beyond to ensure that we deliver the highest quality Wagyu beef. We carefully plan every step from feeding all the way to final packaging to ensure that you get the best tasting cuts of meat. We dry age our beef for 21 days; this concentrates the succulent, beefy flavor and tenderizes the meat.
FAQ
Due to logistics with our dry ice manufacturer, we only ship FedEx orders on Mondays. Since all FedEx orders are shipped via 2 day shipping it will usually get to your doorstep Wednesday/Thursday.
Local Houston Orders: We deliver to your doorstep every Tuesday and Friday.
Unfortunately we do not ship internationally.
Customer satisfaction is our top priority! If you have any problems you have 30 days from when the order was delivered to contact us for a full refund.
If you are over the 30 days we will issue store credit.
Shipping costs are non-refundable.
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
REVERSE SEAR
Cook low and slow in the oven first then finish on cast iron skillet for that crispy crust.
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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Get New york Strip Recipe
WagyuDifference
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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