The Story
A Westholme Wagyu tomahawk ā a bone-in ribeye with the full rib bone left attached and French-trimmed, graded MBS 6ā7. The tomahawk is the most dramatic steak cut there is: a thick slab of heavily marbled ribeye sitting on a long, clean bone handle that makes it unmistakable on the plate and on the barbecue. This is a sharing cut ā at 1.4kg and upwards, it will comfortably feed three to four people.
Westholme is one of Australia's most respected Wagyu producers, managing the entire supply chain from breeding through to plate. Their genetic lineage traces back to champion Wagyu bulls and cows imported from Japan over two decades ago. The cattle are born wild on the rangelands of northern Australia and roam free in family groups, grazing on native Mitchell grass ā a hardy tussock grass found only in Australia. After this pasture phase, the cattle are grain-finished on a proprietary mix, much of which is grown on-station. This combination of an extended grass-fed foundation and a long grain finish gives Westholme its character: a clean, deep beefiness from the rangeland, overlaid with the rich, buttery marbling that Wagyu is known for.
At MBS 6ā7, this tomahawk has ample marbling through the ribeye ā enough to produce a juicy, tender, richly flavoured steak with a melt-in-the-mouth quality, while still retaining more beefy depth and structure than the higher-marbled Pure range. The ribeye is naturally one of the most marbled cuts on the carcass, and at this grade the intramuscular fat renders beautifully during cooking, basting the meat from within.
The beef is cut in the UK and blast frozen to ā28Ā°C. The bone is slightly shorter than a full-length tomahawk to reduce excess packaging.
Producer: Westholme, northern Australia. Cut in the UK.
Ingredients: Beef (bone-in ribeye)
Storage: Store frozen. Defrost in the refrigerator for 36ā48 hours before cooking ā a cut this size needs the full time. Once defrosted, use within 2 days
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
A Westholme Wagyu tomahawk ā a bone-in ribeye with the full rib bone left attached and French-trimmed, graded MBS 6ā7. The tomahawk is the most dramatic steak cut there is: a thick slab of heavily marbled ribeye sitting on a long, clean bone handle that makes it unmistakable on the plate and on the barbecue. This is a sharing cut ā at 1.4kg and upwards, it will comfortably feed three to four people.
Westholme is one of Australia's most respected Wagyu producers, managing the entire supply chain from breeding through to plate. Their genetic lineage traces back to champion Wagyu bulls and cows imported from Japan over two decades ago. The cattle are born wild on the rangelands of northern Australia and roam free in family groups, grazing on native Mitchell grass ā a hardy tussock grass found only in Australia. After this pasture phase, the cattle are grain-finished on a proprietary mix, much of which is grown on-station. This combination of an extended grass-fed foundation and a long grain finish gives Westholme its character: a clean, deep beefiness from the rangeland, overlaid with the rich, buttery marbling that Wagyu is known for.
At MBS 6ā7, this tomahawk has ample marbling through the ribeye ā enough to produce a juicy, tender, richly flavoured steak with a melt-in-the-mouth quality, while still retaining more beefy depth and structure than the higher-marbled Pure range. The ribeye is naturally one of the most marbled cuts on the carcass, and at this grade the intramuscular fat renders beautifully during cooking, basting the meat from within.
The beef is cut in the UK and blast frozen to ā28Ā°C. The bone is slightly shorter than a full-length tomahawk to reduce excess packaging.
Producer: Westholme, northern Australia. Cut in the UK.
Ingredients: Beef (bone-in ribeye)
Storage: Store frozen. Defrost in the refrigerator for 36ā48 hours before cooking ā a cut this size needs the full time. Once defrosted, use within 2 days
