Halal Wagyu Tomahawk BMS 9+

Your product is vacuum packed and can be safely refrigerated

Don't be put off by this 30cm bone. Treat this steak with the same care as you would any valuable roast.

The preparation
Follow these simple steps:
If your Tomahawk is frozen, place it in the refrigerator for 2-3 days so it can thaw slowly.
Remove it from the packaging, pat it dry with paper towels and let it come to room temperature.
Season all sides of the steak generously with salt just before cooking it.

BBQ Sear
Using a barbecue is a great way to prepare your Tomahawk.
Preheat the BBQ to hot. Sear the steak on all sides, including the edges. Reduce the temperature to medium (for a gas grill), close the hood and cook for 15-20 minutes.
When working with coal/wood barbecues, it is important that you stack the coals on a slope so that you have more intense heat on one side and gentler heat on the other. This gives you more control over your cooking speed.

Always check the internal temperature with a meat thermometer to ensure you get the desired doneness. See below for our reference guide on when to take it off the grill. Let it rest for 15 minutes in a warm place, loosely covered with aluminum foil.

Portion
Hold the bone with one hand and cut it lengthwise to remove the meat from the bone. Then cut the meat across the grain into thick slices. Season with salt.

Stone Ax Fullblood Wagyu breeding herds are spread across several farms in New South Wales and Victoria, all managed by Stone Ax's own staff. Each property is located 1000 meters above sea level, resulting in a climate that improves conditions for breeding and raising Thoroughbred Wagyu.

Livestock can grow and mature optimally with access to natural shelter, clean fresh air, water and pasture, all in a low-stress environment. Each Stone Ax Wagyu animal has its own unique identification tag, allowing careful monitoring of each animal's development and allowing traceability throughout the life of the product.