Tomahawk Wagyu F1 BMS 8/9 Australia (kg)
85,00€
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The Tomahawk is a ribeye with the rib bone intact, trimmed to the characteristic length (30–45 cm). Taken from the 6th to 12th rib area, it is anatomically the most marbled area of the bovine. In Australian Wagyu F1 BMS 8/9, the marbling reaches a level close to Japanese Wagyu A4.
The role of the bone in cooking
The bone is not just aesthetic: it acts as a temperature regulator during cooking, protecting the adjacent meat from overheating and contributing to a more even heat distribution. The marrow inside the bone also releases flavor during grilling.
Benefits
- BMS 8/9: marbling close to Japanese Wagyu A4 in an Australian F1 crossbreed
- Long bone that regulates temperature and intensifies flavor during cooking
- Single piece format — cooked and presented whole
- Suitable for sharing — unit weight between 1.2 and 1.8 kg (approximate)
- Batch-selected with confirmed BMS 8/9
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2 minutes per side. Rest for 8–10 minutes before slicing.
- Recommended Method
- reverse sear — oven at 120ºC until internal temperature reaches 48ºC, followed by an intense sear on a grill or cast-iron skillet at 250ºC, 2 minutes per side.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
