Tomahawk Cut (AKA: Cowboy Steak)

Wagyu Tomahawk Cut

The Wagyu Tomahawk Cut is the ultimate statement piece for any special occasion, offering an unparalleled combination of rich marbling, extraordinary flavor, and impressive presentation. This massive, bone-in ribeye, often referred to as the "king of steaks," is sourced from the rib section of the cow and features a long, frenched bone that adds to its dramatic appearance.

Known for its deep, beefy flavor and melt-in-your-mouth tenderness, the Wagyu Tomahawk is the number one choice for those looking to create an unforgettable dining experience. The high level of marbling in Wagyu beef ensures that this cut delivers a luxurious, buttery texture and a rich, savory taste that lingers on the palate.

However, such luxury comes at a price. The Wagyu Tomahawk Cut is one of the most expensive steaks on the market, making it a true indulgence reserved for the most special of occasions. Whether you’re celebrating a milestone, hosting a dinner party, or simply treating yourself to the best, the Wagyu Tomahawk is sure to impress.

Key Features:

• Marbling: Exceptionally high marbling, providing a rich, buttery flavor and tender texture.
• Appearance: A large, bone-in ribeye with a long frenched bone, making it a visually stunning centerpiece.
• Flavor: Deep, beefy flavor with a luxurious, savory finish.
• Cut: Sourced from the rib section, known for its flavor and tenderness.

Cooking Tips:

The Wagyu Tomahawk is best cooked using a combination of searing and roasting, to ensure the perfect crust and a juicy, tender interior. Season simply with salt and pepper to let the natural flavors shine, and be sure to rest the steak before slicing.

Serving Suggestions:

Serve this luxurious cut with classic sides like creamy mashed potatoes, sautéed greens, or roasted root vegetables. Pair with a bold red wine, such as a Cabernet Sauvignon or a Bordeaux, to complement its rich flavor. For a truly decadent experience, top with a pat of truffle butter or a drizzle of red wine reduction.