Decoding Marbling
Marbling scores, or MB (Marble Beef) grades, measure the amount of fine white fat running through a cut of beef. This marbling adds richness, tenderness, and flavor to every bite. Lower grades like MB2 have light marbling and offer a balanced taste that’s perfect for everyday meals—great for grilling, pan-frying, or adding to your favorite stir-fry.
Higher grades like MB9 are rich in marbling and deliver a buttery, melt-in-your-mouth texture. This is premium beef for special occasions, ideal for dishes where tenderness and flavor are the star—like a seared steak or a luxurious roast.
Know Your Cut
The Wagyu Tomahawk MB4 is an impressive bone-in ribeye cut, taken from the fore-rib section between the chuck and the striploin. With its long bone left intact for dramatic presentation, this cut offers rich marbling, exceptional juiciness, and bold beef flavour. The MB4 grade strikes a perfect balance—more indulgent than standard beef, yet not overly fatty—making it ideal for roasting whole or grilling to perfection for a show-stopping meal.
The Source of Flavor
Our Certified Angus Beef is imported chilled directly by us from Australia and never frozen.
From Pan to Perfection
| 1) | Let the tomahawk sit out for at least 1 hour before cooking. |
| 2) | Preheat the oven to 140° C / 285° F. |
| 3) | Season Generously with coarse salt and freshly cracked pepper |
| 4) | Sear on the cast iron 3-4 minutes per side. |
| 5) | Transfer to oven for 20 minutes or the internal temperture reaches 50° C. |
| 6) | Rest 15 minutes before serving. |
Frequently Asked Questions
- Q. Why does fresh beef turn brown, and is it still safe to eat?
- A. Beef turns brown due to myoglobin oxidation; it's safe if there’s no bad smell or slime.
- Q. What is Fullblood Wagyu?
- A. Fullblood Wagyu comes from cattle with 100% pure Japanese genetics and no crossbreeding. These are only found in Japan. In Australia, all Wagyu is crossbred with local cattle, so it’s not considered fullblood.
- Q. What makes Wagyu beef so special?
- A. Wagyu has fine, even marbling (fat throughout the meat), which makes it extra flavorful and melt-in-your-mouth tender.
- Q. How long can the product be stored if I don’t eat it right away?
- A. Please look on the product label for guidance.
