Beef Tomahawk Black Angus Australia

Australian Black Angus Tomahawk

A Statement of Exceptional Beef

An impressive centrepiece for the table, the Australian Black Angus Tomahawk is a premium bone-in ribeye distinguished by its long, meticulously frenched rib bone and exceptional marbling.

Sourced from carefully selected, grain-fed Australian Black Angus cattle, this substantial cut delivers the richness, tenderness and depth of flavour expected from truly premium beef.

The Cut

The Tomahawk is essentially a generously marbled ribeye presented with its full rib bone intact. The bone is expertly frenched, creating its unmistakable silhouette and transforming the steak into a dramatic centrepiece worthy of a special occasion.

Its abundant natural marbling bastes the meat as it cooks, creating a remarkably juicy texture and a deep, beef-forward flavour.

Australian Provenance

Selected from premium Australian grain-fed programs, including renowned producers such as Stockyard and Jack’s Creek, this Black Angus beef reflects Australia’s reputation for producing some of the world’s finest grain-fed beef.

Every cut is selected for its balance of marbling, tenderness and flavour.

The Perfect Preparation

Allow the Tomahawk to temper for approximately 30–60 minutes before cooking. Season generously with coarse sea salt and freshly cracked black pepper.

Begin with an intense sear over high heat, approximately 2–3 minutes per side, creating a deeply caramelised crust. Transfer to indirect heat or a preheated oven and continue cooking gently until the desired internal temperature is reached.

For an exceptional medium-rare finish, remove from the heat at approximately 52–54°C and allow the steak to rest.

The Final Touch

Rest for 10–15 minutes before carving. Slice carefully away from the bone, then cut across the grain into generous portions.

Serve simply and let the quality of the beef take centre stage.

Australian Black Angus Tomahawk — bold in presentation, exceptional in flavour, unforgettable at the table.