Our Wagyu Tomahawk #6/7 delivers a bold, beef-forward flavor with exceptional marbling and a dramatic bone-in presentation. Cut from premium Wagyu beef, this steak offers a rich, tender texture with a deep, satisfying profile.

The moderate to high marbling enhances moisture and depth, creating a smooth, juicy bite while maintaining the structure of the cut. The long bone adds to the overall experience, contributing both visual impact and a more developed flavor.

For a complete experience, enhance the natural flavor with Jimmy P’s Seasoning Rub or pair with Wagyu Ribeye to explore a similar cut in a boneless format.

Where This Cut Comes From:

The tomahawk steak is cut from the rib section, featuring an extended bone attached to a ribeye. This area is known for producing some of the most tender and flavorful beef cuts due to its natural marbling.

Known for its combination of richness and presentation, the tomahawk offers a more elevated steak experience. Compared to cuts like Wagyu NY Strip Steak, it delivers greater marbling and a more indulgent flavor profile.

• Bring steak to room temperature before cooking
• Season simply to let the marbling shine
• Sear over high heat for a flavorful crust
• Rest before slicing to retain juices

Steak Temperature Guide

Use a meat thermometer and remove your steak from heat about 5°F before your target temperature, as it will continue to cook while resting.

• Rare: 120–130°F
• Medium-Rare (Recommended): 130–140°F
• Medium: 140–150°F
• Medium-Well: 150–155°F
• Well Done: 155–160°F+

For best results, let your steak rest for 5–10 minutes before slicing to allow juices to redistribute.

Good for:
Date nights • Entertaining • Steakhouse-style meals at home