Wagyu Australian Beef Tomahawk

Regular price: £129.00
Regular price: ~~£129.00~~
Sale price: £129.00

Tax included.

Weight ±1.3kg ±1.5kg ±1.6kg

WAGYU EXPERT
FROZEN

Product Description

Reared in New South Wales, Australia
±1.3kg, ±1.5kg and ±1.6kg
400 Day Grain Fed F1 Wagyu Beef
Frozen

Australian Wagyu Beef Tomahawk

Tomahawk Steak is an on-the-bone Ribeye Steak, with the entire bone left on. The long rib bone is trimmed slightly with just enough meat to allow for the carnivore in us to nibble all that gorgeous meat off. With all the delicious intramuscular fat that releases its flavours during cooking plus the extra richness from the rib bone giving it a sweet gelatinous taste, this piece leaves quite an impression and is an ideal dinner table discussion.
Jack's Creek is a premier Australian beef producer known for its award-winning Wagyu and Black Angus beef. With a commitment to quality and sustainability, they control the entire production process from breeding to processing, ensuring exceptional standards. Jack's Creek has garnered global recognition, cementing its reputation as a leader in premium beef production.

How to prepare your tomahawk

Ingredients:
• 1 Tomahawk steak (approx. 1.3–1.6kg)
• 2 tbsp sea salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic (crushed)
• 1 sprig rosemary or thyme

1. Bring the Steak to Room Temperature
• Remove from the refrigerator 1 hour before cooking.
• Pat dry and season generously with sea salt.

2. Cooking Methods:

Option 1: Cast Iron Pan & Oven
1. Sear: Heat a cast iron pan over high heat with olive oil.
2. Sear for 2–3 minutes per side until a crust forms.
3. Finish in the oven at 160°C for 10–15 minutes or until desired doneness.
4. Rest for 10 minutes before slicing.

Option 2: Grill (Charcoal or Gas)
1. Preheat the grill to high heat (direct and indirect zones).
2. Sear over direct heat for 2–3 minutes per side.
3. Move to indirect heat and cook for 15–20 minutes at 160°C, flipping occasionally.
4. Rest for 10 minutes, then slice and serve.

Option 3: Sous Vide & Sear
1. Vacuum seal the steak and sous vide at 54°C (medium-rare) for 3–4 hours.
2. Remove from the bag, pat dry, and sear in a hot pan with butter for 1 minute per side.
3. Rest for 5 minutes, then slice and serve.

Serving Tip:
• Serve with garlic butter, roasted vegetables, or a fresh salad!

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays	FREE on orders over £60 (£5.95 on smaller orders)
Saturdays	FREE on orders over £80 (£9.95 on smaller orders)

SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays	FREE on orders over £80 (£13.15 on smaller orders)
Saturdays	FREE on orders over £80 (£13.15 on smaller orders)

SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.

AUSTRALIA

In South Wales, Australia, Wagyu rearing represents a blend of tradition and innovation. Known for its lush pastures and temperate climate, South Wales provides an ideal environment for Wagyu cattle to thrive. Local farmers prioritize the breed's welfare and meticulously manage their diet and lifestyle, resulting in beef with exquisite marbling and exceptional flavour. This commitment to quality and ethical practices ensures that Wagyu from South Wales stands out as a premium product in the global market.

Wagyu Australian Beef Tomahawk

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