Wagyu Tomahawk Steak
The one you carry to the table.
About this cut
A bone-in rib eye with the full frenched rib left on. It is a serving piece as much as a steak, and it feeds two or three comfortably. We cut a limited number per animal, so availability moves.
How it works
- Frozen and vacuum-sealed for freshness.
- Farm pickup by appointment only in Norwich, or local delivery in Norwich and area.
Cooking tips
- 1Season and place on a rack in a 120°C / 250°F oven, or over indirect grill heat.
- 2Cook gently, then sear both sides over high heat. Check the final temperature in the thickest meat, away from the bone.
- 3Rest for 10–15 minutes. Remove the bone and slice across the grain.
Health Canada recommends at least 63°C / 145°F for beef steaks and roasts (medium-rare), 71°C / 160°F for medium, or 77°C / 170°F for well-done. Mechanically tenderized beef needs at least 63°C; turn steaks at least twice. Follow any higher temperature on the package.
Portion guidance
A large tomahawk is a sharing cut for about 2–3 adults with sides. Its bone contributes to the weight, so do not count all of it as edible meat.
Carve off the bone before slicing so each diner gets both the eye and the rich cap.
Serving estimates are a guide, not a guaranteed pack weight or yield. Allow for appetites, sides and cooking loss.
Storage instructions
- Keep frozen at −18°C / 0°F or colder. Follow the package’s storage directions and dates.
- Thaw on a tray in the refrigerator at 4°C / 40°F or colder, never on the counter. Larger roasts may need several days. Keep raw juices away from other food.
- Once thawed in the fridge, cook within 2–4 days. For best freezer quality, use steaks and roasts within 10–12 months; continuously frozen beef remains safe longer, but quality declines.
- Refrigerate leftovers within 2 hours in shallow containers, use within 2–3 days, and reheat to 74°C / 165°F.
Food safety guidance: Health Canada cooking temperatures · Storage · Leftovers