$119.98 USD
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.
a beautiful tomahawk steak cut and ready to help you kick off you're summer the right way with delicious Wagyu tomahawk steak.
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.
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.
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.
Cook low and slow in the oven first then finish on cast iron skillet for that crispy crust.
Cook low and slow in a smoker or grill, then sear on open flame or high heat for that crispy crust
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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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