Do you want it tender? Do you want it flavorful? Well, this Tomahawk can satisfy both. Our Carrara 640 Tomahawk carries a marble score of 6/7. These beautiful steaks love the cast iron and the grill and can be cooked to a multitude of temperatures to satisfy all, not to mention the beautiful wow factor. 

Our 640 Carrara beef is award winning (Gold Medal at the 2019 Queensland Food & Wine Show) and dedicated to the magic of marbling with a score of 6/7. The flavor and marbling is created with a minimum of 350 day grain feed only using F1/F2 wagyu registered sires’.

INTERESTING FACTS;

The tomahawk steak is sourced from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. A full ribeye, like the tomahawk, has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The cap is universally known as the single most flavorful and tender cut. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.

Fast fact: The bone in a bone-in steak doesn’t add a significant amount of flavor, but it does insulate the meat next to it and adds a small section of steak that is more rare than the rest of the steak. A bonus many of our customers enjoy.