Wagyu Tomahawk 8+ Australia
TOMAHAWK STEAK AUSTRALIAN WAGYU 8+
A sturdy premium quality steak from Australian wagyu. This piece of meat has a marbling score of 8 and you can taste it. It has a long bone that weighs about 400 grams, so it also looks cool!
WHAT IS A TOMAHAWK STEAK?
The Tomahawk steak gets its name from the long, protruding bone that resembles a tomahawk, an ancient Native American axe. It is an impressive piece of meat, ideal for meat lovers. Basically it's a ribeye with a handle - a bone at least 12 cm long. After the bone has been cleaned (frenched) and stripped of excess fat, you are left with a pure and tasty piece of meat. The Tomahawk is at least two centimeters thick and perfect for sharing. There is always someone who wants to gnaw the bone! Preparing for the BBQ is easier than you might think; some patience and a good food thermometer are all you need.
NSW WAGYU 8+: AUSTRALIA: AUSTRALIA’S FINEST
Wagyu means “Japanese beef”, but luckily you don't have to go to Japan to enjoy it. Australia also produces Wagyu and offers the cattle plenty of space to graze. Thanks to a special diet, they develop that characteristic fat marbling. The result? A tomahawk that is not inferior in quality to the Japanese version, but is more affordable and has a slightly firmer bite. Highly recommended for those who want to try something special.
MARBLING SCORE 8: THE RIGHT BALANCE
Wagyu is all about the fat marbling, which is measured on a scale of 1 to 12. A score of 8 represents a good balance: rich enough for lots of flavor and tenderness, but still with a nice bite. Perfect for lovers of a full flavor, without the meat becoming too fatty.
THE TASTE OF AUSTRALIAN WAGYU TOMAHAWK WITH MARBLE SCORE 8
Australian Wagyu tomahawk has a rich, full flavor with a slight sweetness. The fat melts during frying, which keeps the meat wonderfully juicy and gives it a characteristic umami taste. This meat doesn't need many extras—a little coarse sea salt and freshly ground pepper is often enough. Let the meat do the work itself.
BUY AUSTRALIAN WAGYU TOMAHAWK?
You won't find the Australian Wagyu Tomahawk everywhere, but we have put together a selection, including this steak. Each Tomahawk is triple trimmed by our Master Butchers for the correct ratio between meat and fat. If you want to try Australian Wagyu Tomahawk, you've come to the right place. We deliver quick frozen and you choose the delivery time. It doesn't get any easier!
ORDER AUSTRALIAN WAGYU TOMAHAWK ONLINE?
That is very easy at The Butchery. Order before 11 a.m. and you will receive your order the same evening (in the Netherlands & Belgium), but you can also choose the delivery time yourself. We supply quick frozen and vacuum packed, so that everything remains perfect during transport.
Tomahawk is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your preferred cooking method!
Tomahawk Low and Slow Preparation (Sear & Finish Cooking)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for nice even cooking and the pan or grill to maximum heat.
Cook or grill the meat until it's browned all over in a large pan with butter or on the grill until it's fully browned and the fat cap is crispy.
Transfer the meat to the preheated oven, place the cooked steak in an ovenproof dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or your preferred rub.
Core Final Temperatures
Rare 52°C, Medium Rare 54°C
Medium 57°C
Well Done 62°C
Expect a total cooking time of 1.5 hours.
Reversed Sear Tomahawk (Cook & Finish on the Grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the below core temperatures -2°C. The last 2°C will come during the final searing.
Grill or bake the meat until it's browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or your preferred rub.
Core Final Temperatures
- Rare 52°C (beef, veal)
- Medium Rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Well Done 62°C (lamb)
Expect a total cooking time of 1 hour.
Tomahawk Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to the temperatures listed below. Ensure you use a vacuum-sealed bag (you can season the steaks before and reseal, but normally the bag can go directly into the warm water bath).
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a burner, as the temperature won’t rise any further by grilling or burning.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or your preferred rub.
Sous Vide Settings for Tomahawk
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1233.10 |
| Energie (kcal) | 295.00 |
| Vet (g) | 24.20 |
| Verzadigd vet (g) | 11.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.40 |
| Zout (g) | 0.08 |
Wagyu Tomahawk Marbling 8/9 Australie
Ik ervaar dit product zoals een ervaren piloot haar vlucht ervaart
Review by
Bas en Ggg
|
Wagyu Tomahawk Marbling 8/9 Australie
Bro, mattie van mij had deze hier op de site besteld. Ik had een stukje gegeten, maar is geen halal, ik wist het niet. Wollah broer, beste vlees wat ik ooit heb geproefd!!
Review by
Mootje
|
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Wagyu Tomahawk 8+ Australia
Inspired by the marvelous Mr. Nusret Gökçe aka Saltbae. This is the exact same tomahawk... Same farm, same marbling, same slaughterhouse, only without gold leaf and fuss. (The tomahawk bone weighs about 400 grams)
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
-
Preparation
-
Voedingswaarde
TOMAHAWK STEAK AUSTRALIAN WAGYU 8+
A sturdy premium quality steak from Australian wagyu. This piece of meat has a marbling score of 8 and you can taste it. It has a long bone that weighs about 400 grams, so it also looks cool!
WHAT IS A TOMAHAWK STEAK?
The Tomahawk steak gets its name from the long, protruding bone that resembles a tomahawk, an ancient Native American axe. It is an impressive piece of meat, ideal for meat lovers. Basically it's a ribeye with a handle - a bone at least 12 cm long. After the bone has been cleaned (frenched) and stripped of excess fat, you are left with a pure and tasty piece of meat. The Tomahawk is at least two centimeters thick and perfect for sharing. There is always someone who wants to gnaw the bone! Preparing for the BBQ is easier than you might think; some patience and a good food thermometer are all you need.
NSW WAGYU 8+: AUSTRALIA: AUSTRALIA’S FINEST
Wagyu means “Japanese beef”, but luckily you don't have to go to Japan to enjoy it. Australia also produces Wagyu and offers the cattle plenty of space to graze. Thanks to a special diet, they develop that characteristic fat marbling. The result? A tomahawk that is not inferior in quality to the Japanese version, but is more affordable and has a slightly firmer bite. Highly recommended for those who want to try something special.
MARBLING SCORE 8: THE RIGHT BALANCE
Wagyu is all about the fat marbling, which is measured on a scale of 1 to 12. A score of 8 represents a good balance: rich enough for lots of flavor and tenderness, but still with a nice bite. Perfect for lovers of a full flavor, without the meat becoming too fatty.
THE TASTE OF AUSTRALIAN WAGYU TOMAHAWK WITH MARBLE SCORE 8
Australian Wagyu tomahawk has a rich, full flavor with a slight sweetness. The fat melts during frying, which keeps the meat wonderfully juicy and gives it a characteristic umami taste. This meat doesn't need many extras—a little coarse sea salt and freshly ground pepper is often enough. Let the meat do the work itself.
BUY AUSTRALIAN WAGYU TOMAHAWK?
You won't find the Australian Wagyu Tomahawk everywhere, but we have put together a selection, including this steak. Each Tomahawk is triple trimmed by our Master Butchers for the correct ratio between meat and fat. If you want to try Australian Wagyu Tomahawk, you've come to the right place. We deliver quick frozen and you choose the delivery time. It doesn't get any easier!
ORDER AUSTRALIAN WAGYU TOMAHAWK ONLINE?
That is very easy at The Butchery. Order before 11 a.m. and you will receive your order the same evening (in the Netherlands & Belgium), but you can also choose the delivery time yourself. We supply quick frozen and vacuum packed, so that everything remains perfect during transport.
Tomahawk is a robust steak that you can prepare in various ways. Below you will find a handy guideline. Scroll through it and choose your preferred cooking method!
Tomahawk Low and Slow Preparation (Sear & Finish Cooking)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for nice even cooking and the pan or grill to maximum heat.
Cook or grill the meat until it's browned all over in a large pan with butter or on the grill until it's fully browned and the fat cap is crispy.
Transfer the meat to the preheated oven, place the cooked steak in an ovenproof dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or your preferred rub.
Core Final Temperatures
Rare 52°C, Medium Rare 54°C
Medium 57°C
Well Done 62°C
Expect a total cooking time of 1.5 hours.
Reversed Sear Tomahawk (Cook & Finish on the Grill)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat to the below core temperatures -2°C. The last 2°C will come during the final searing.
Grill or bake the meat until it's browned and crispy until the desired internal temperature is reached.
Measure the internal temperature for these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season the meat after searing or afterward with salt, pepper, or your preferred rub.
Core Final Temperatures
- Rare 52°C (beef, veal)
- Medium Rare 54°C (beef, veal)
- Medium 57°C (beef, lamb, veal)
- Well Done 62°C (lamb)
Expect a total cooking time of 1 hour.
Tomahawk Sous Vide Preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to the temperatures listed below. Ensure you use a vacuum-sealed bag (you can season the steaks before and reseal, but normally the bag can go directly into the warm water bath).
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a burner, as the temperature won’t rise any further by grilling or burning.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season the steak halfway through or afterward with salt, pepper, or your preferred rub.
Sous Vide Settings for Tomahawk
Rare: 52°C for 3 hours
Medium: 54°C for 3 hours
Medium/Rare: 56°C for 3 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 1233.10 |
| Energie (kcal) | 295.00 |
| Vet (g) | 24.20 |
| Verzadigd vet (g) | 11.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 19.40 |
| Zout (g) | 0.08 |
