Long bone
Tomahawk Steak
- Black Angus
- Select
Net wt
~1.05 kg +1 more sizes
$44.10
Price range: $31.50 through $122.40
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Raw
Marbling
Raw
Raw
Marbling
Wagyu Ribeye
Price range: $23.75 through $738.00
All certificates available on request (halal, health, origin)
Australian wagyu ribeye (entrecôte), the heaviest marbling we sell. Cook it as small steaks, fast and hot, and serve it sliced thin.
What it is. Ribeye (entrecôte) from wagyu cattle, the breed known for fat laced right through the muscle. Graded on marbling: MB4–5 or MB6–7, depending on the version.
Taste and texture. Very rich, soft and buttery; the fat melts at a low temperature. A little goes a long way.
How to cook it. Dry, hot pan, no oil. Cut it into 2 cm steaks or strips, salt just before, and sear 60–90 seconds a side. Pull at 50 °C and rest 3 minutes. Slice thin and serve small portions, about 100–150 g per person, with a tangy salad or pickles to cut the richness.
Pack and storage. Arrives vacuum-sealed. Fresh, it comes in 250 g or 500 g packs (MB4–5) or as a 300 g piece (MB6–7); frozen, as a whole ribeye of about 5–7 kg, charged by its real weight. Fresh: keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.
Where it comes from. Australian wagyu, sold by marbling grade. The MB score on each version is the marble score given by the supplier. Vacuum-sealed and packed the day it ships.
| Marbling | MB4-5 · MB6-7 |
|---|---|
| Chilled or frozen | Chilled · Frozen |
| Sizes | 250 g · 500 g · 300 g |
| Full cut | 5–7 kg |
| Price per kg | $95.00 – $130.00 / kg |
| How it is charged | On the real weight of your piece |
Cooking directions
How to cook it
Dry, hot pan, no oil: the fat is the oil. A fast sear, and stop early.
Steak doneness is a preference. USDA: whole beef/lamb 63 °C before removal + 3 min rest. For children, pregnant people, older adults and anyone with a weakened immune system: cook steak to at least 63 °C and check with a thermometer. Mince, burgers, kafta and meat sausages: 71 °C. Poultry: 74 °C.
Method
Pan · no oil
Time
3–4 min
Pull at
50 °C · medium-rare
Rest
3 min
Directions
- Cut into 2 cm steaks or thick strips. Salt just before cooking.
- Heat a heavy pan, dry, until very hot. No oil.
- Sear 60–90 seconds a side. It renders fast.
- Pull at 50 °C. Medium-rare at most.
- Rest 3 minutes, slice thin, flaky salt on top.
🔥 Butcher’s tip
Plan on 100–150 g a person. It's rich.
Pairs well at the table
Whole loin · cut your own steaks
Striploin (Faux-Filet)
$65.00/kg
About $357.50 · ~5.5 kg$65.00/kgAbout $357.50 · ~5.5 kg
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Lean · roast, slice or skewer
Wagyu Topside
- Select
- Wagyu
$27.69/kg
About $13.85 · 500 g$27.69/kgAbout $13.85 · 500 g
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