Tomahawk Steak - Mayura Full Blood Wagyu (approx 2kg each)
- Unit price
- / per
Prep: Place steak on a tray, cover and set aside for 20 minutes before cooking.
BBQ/Grill: Preheat BBQ or grill plate to hot (200°C–250°C). Sear steak well on all sides, including the girth. Lower heat to moderate (160°C–180°C), close the hood, and cook for 15–20 minutes for medium rare, or until done to your liking.
Rest: Allow to rest for 10 minutes before slicing and serving.
None available.
Tomahawk Steak - Mayura Full Blood Wagyu (approx 2kg each)
- Unit price
- / per
LIMITED AVAILABILITY - WHILE STOCKS LAST
Produced from the award winning Mayura Station, one of Australia's oldest and most respected pastoral operations. Established in 1845
A show-stopping centrepiece for any BBQ, the Tomahawk Steak is cut thick on the bone for maximum flavour and impressive presentation. With generous marbling and a long rib bone left intact, this steak delivers a juicy, tender result every time—perfect for special occasions or indulgent weekends.
Sold per steak (approx weight 2kg), it’s best cooked over the BBQ or in a hot pan, then finished in the oven for a perfect medium-rare. Let it rest before slicing to keep all those juices locked in.
Order online by 10pm for next day delivery*
*Sydney metro areas only.
Free Delivery
Orders over $175. Sydney, Central Coast & Newcastle
Support
Need help? Contact us
100% Secure Payments. Your details are protected & safe.
Adding product to your cart
Prep: Place steak on a tray, cover and set aside for 20 minutes before cooking.
BBQ/Grill: Preheat BBQ or grill plate to hot (200°C–250°C). Sear steak well on all sides, including the girth. Lower heat to moderate (160°C–180°C), close the hood, and cook for 15–20 minutes for medium rare, or until done to your liking.
Rest: Allow to rest for 10 minutes before slicing and serving.
None available.
Recommended Products
Recently viewed products
Dave Funnell, CEO & Founder
"We believe that everyone should have access to delicious high quality meat at great prices"