Fullblood Wagyu Tomahawk Steak Marbling Score 9+ Stone Axe

$238 $280

This magnificent Fullblood Wagyu Tomahawk Steak from Stone Axe will amaze you. These beauties are back in stock for a strictly limited time. 

Rare and exclusive, this impressive, large bone-in ribeye has been perfectly trimmed by our master butchers and is a marvel to look at.

Impress your guests with this highly marbled and exquisitely tender steak.

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

Don't let this 30cm bone scare you. Treat this steak with the same level of care as you would any prized roasting piece.

The Preparation
Follow these simple steps:
If your Tomahawk is frozen, refrigerate it for 2-3 days to allow it to slowly defrost.
Remove it from its packaging, pat dry with paper towel and allow to come to room temperature.
Liberally season all sides of the steak with salt just before you cook it.

BBQ - Sear
Using a BBQ is a great way to cook your Tomahawk.
Preheat the BBQ to hot. Sear the steak on all sides, including edges. Lower the temperature to medium (if a gas barbecue), close the hood and cook for 15-20 minutes.
If you are working with coal / wood barbecues it is important that you stack your coals on a gradient so you have a more intense heat on one side and gentler heat on the other. This will allow you to have more control over your cooking speed. 
Always check the internal temperature using a meat thermometer to ensure you get the degree of doneness you're after. See below for our reference guide of when to pull it off the grill. Let rest in a warm place covered loosely with foil for 15 minutes. 

Hold the bone with one hand and slice along its length to remove the meat from the bone. Then slice the meat across the grain into thick slices. Season with salt.

Your product has been vacuum sealed and can be safely stored refrigerated.

Feeds 5-8 people.

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