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Beef Tomahawk Steak – Grass-Fed | Australia | 900g
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Grass-fed tomahawk steak, 900g, bone in, from the Diamantina Grass Fed programme in Queensland. Halal certified, no added hormones, portioned from a wet-aged primal and blast frozen. A bone-in ribeye with the full rib bone left on, cut for the table rather than the plate. Try our Tomahawk Steak with Chimichurri recipe.
Description
About this cut:
Grass-fed tomahawk steak, 900g. A bone-in ribeye with the long rib bone kept intact: the tomahawk handle. Extensive marbling, dramatic presentation, ideal for a special occasion or a centrepiece BBQ. Halal certified.
Where it comes from:
Diamantina Grass Fed programme (Stanbroke), Establishment 203, Grantham, QLD. Halal certified.
How it gets to you:
Portioned from a wet-aged primal and blast frozen in Queensland. Shipped under strict cold chain to Singapore and delivered frozen to your door. Thaw in the refrigerator overnight before cooking.
How to cook it:
Reverse sear: cook low in the oven at 120°C until 10°C below your target temp, then sear in a cast iron on maximum heat. Or hot grill it directly, turning every 60 seconds. Rest for at least 10 minutes.
Learn more:
Read Grass-fed Beef vs Grain-fed Beef: What Are The Differences.
Good to know
- Origin: Diamantina Grass Fed programme (Stanbroke), Grantham, QLD, Australia
- 100% grass-fed; Halal certified; no added hormones
- 900g per steak, bone in; blast frozen
- Thaw in fridge overnight; use within 3 days of thawing
Also available as:
Buy 3 packs and save 5%; buy 5 and save 10%. Shop the Beef range.
Frequently asked questions
The Meat Club sells a 900g grass-fed tomahawk, delivered frozen anywhere in Singapore with free next-day delivery on orders before 2pm. A tomahawk is a bone-in ribeye with the full rib bone left attached and trimmed clean. At 900g it feeds two to three people as a main course, which is why it tends to be bought for a birthday or a weekend barbecue.
The tomahawk is cut from cattle in the Diamantina Grass Fed programme, raised on natural pastures in Queensland and processed at Stanbroke's Establishment 203 in Grantham. It carries SICHMA Halal certification and is produced with no added hormones. The steak is portioned and blast frozen in Australia, then shipped under cold chain to Singapore.
No, the bone contributes very little flavour to the meat. A tomahawk is the same ribeye muscle as a boneless ribeye steak, and most of what people read as a difference comes from the thickness of the cut rather than the bone. The bone does slow heat transfer beside it, so meat closest to it cooks less. You are paying for thickness, presentation and 900g of total weight.
Reverse searing suits a steak this thick: hold it in a 120°C oven until the centre sits about 10°C below your target, then sear it hard in cast iron or over direct heat. Turning every 60 seconds on a hot grill is the alternative. Rest for at least 10 minutes before carving the meat off the bone and slicing across the grain.
Give a 900g tomahawk a full 24 hours in the refrigerator, not on the bench, because the bone-in shape thaws unevenly and the thick end lags behind the tail. Stand it on a tray to catch liquid. The steak arrives blast frozen and keeps in the freezer until the date on the label. Once thawed, cook within three days and do not refreeze.
A 900g tomahawk serves two to three as a main, since the rib bone accounts for a meaningful share of that weight. Allow around 250g of meat per person once the bone is removed. Per 100g the steak carries 19g protein and 18g fat. For a larger table, two tomahawks cooked together and carved onto a board work better than one oversized steak.
