🥩 Wagyu M4/5 Tomahawk

Australian wagyu tomahawk, marble score M4/5. Each piece is a thick bone-in rib steak with the rib frenched clean into a long handle — one steak, cooked whole and carved at the table. Priced at $78/kg; each piece weighs roughly 1.5–2.8kg.

The rib does the least work of any part of the animal, so the meat stays tender and the marbling sits close through the eye. At M4/5 there is enough intramuscular fat to baste the steak from the inside while it still eats like beef — rich, but not heavy. The bone slows heat into the meat beside it, giving a wider band of even doneness than a boneless steak of the same thickness.

✨ Why Choose It?

• Wagyu M4/5: generous marbling at an everyday wagyu price.
• Single steaks: sold one bone-in piece at a time.
• Bone in: the rib buffers the heat and the meat nearest it stays the juiciest.
• Cut thick: room to build a hard crust without overcooking the centre.

🔥 Cooking Methods:

• Reverse sear: low oven until just under target, rest, then sear hard on both sides.
• Charcoal grill: sear over the coals, then finish on the cooler side with the lid down.
• Cast iron: dry pan, turn often, and hold the fat edge down to render.
• Carved and shared: rest properly, cut off the bone and slice across the grain.

The One Rule:
Cook to the centre, not the clock — use a probe, pull it early, and rest it as long as you seared it.

Storage:
Keep refrigerated at 0–4°C and cook within 2–3 days, or freeze at -18°C or colder. Thaw frozen steaks in the fridge for a full day. Do not refreeze.

A showpiece steak for the table, sold by weight. Order now.