Wagyu tomahawk plus#

While a lot of steaks are fried, due to the size of the Tomahawk steak (a minimum thickness of 2 inches!), most people put it in the oven or the BBQ (both work well!). It comes from the same primary muscle, the back muscle as these two steaks, so is very similar. If you like other bone-in steaks, like the T-bone or powerhouse, then you’ll love the Tomahawk. It creates an intense and mouth-watering taste. When it’s cooked this fat melts and the flavour of the bone is released. It looks incredible on your plate, presented to guests or enjoyed as a mid-week treat! Tomahawk Flavourīecause it’s a bone-steak, the Tomahawk has a good amount of inter-muscular fat, which is where the flavour comes from. The steak is french-trimmed to create a stunning steak not just to eat, but to look at too. This gives it a particularly succulent flavour and superior texture.

The Tomahawk is cut from the rib, the fore-rib to be precise and has the bone in. It has strength and superiority all over it! It’s not actually very common on restaurant menus, mainly because it’s such a large steak that it’s best suited for feeding two people, but is becoming increasingly popular in homes around the country. Tomahawk steak is the ultimate ‘wow-factor’ steak! It got its name because its shape resembles the Tomahawk axe with the meat forming the head and the bone the handle. These Wagyu steaks are coming from F1 Wagyu crossed with Holstein breed, they are known for its consistency in flavor and tenderness and is one of our British projects to raise here Wagyu Beef, our farms are based in Yorkshire. If you have already tried other pieces with bone such as the T-Bone or the Porterhouse, this cut will surprise you. Its name comes from the shape of the cut similar to a tomahawk axe, and it is a cut especially suitable for meat gourmets. The thickness of the piece depends on the thickness of the rib and is generally 4-6 cm. The weight of each piece is around 1.7 Kg, a fact that makes it an ideal cut to share between 3-4 people. The great infiltration of intramuscular (fat marbling) together with the rib bone gives it a great flavor and exceptional juiciness. The Tomahawk Steak is a thick Ribeye steak with an impressive presentation.

Wagyu tomahawk plus#

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, t his piece leaves quite an impression and is an ideal dinner table discussion. The olive feed that is added to the diet enhances the umami flavours and tenderness of the meat whilst also, by increasing the monounsaturated fats, giving a beautiful lightness in the bite and on the palate that sets it apart. 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.

Tomahawk steak is an on the bone Ribeye steak, with the entire bone left on. All our Wagyu Tomahawks steaks are dry-aged for a minimum of 20 days, Feed on a mixed diet of grass and grain, and finished on a 120 day diet based on olives.