🥩 Wagyu M4/5 Tomahawk (Cut)

Australian wagyu tomahawk, marble score M4/5, cut in-house from the whole rack into individual bone-in steaks. Each piece is a thick rib steak with the rib frenched clean into a long handle. Priced at $78/kg; each piece weighs roughly 1.5–2.8kg. You are charged for the top of the weight range at checkout and refunded the difference once your steak is weighed.

✨ Why Choose It?

• Wagyu M4/5: generous marbling at an everyday wagyu price.
• Cut in-house: single bone-in steaks — buy one piece, not a whole rack.
• Bone in: the rib buffers the heat and the meat nearest it stays the juiciest.
• Cut thick: room to build a hard crust without overcooking the centre.

🔥 Cooking Methods:

• Reverse sear: low oven until just under target, rest, then sear hard on both sides.
• Charcoal grill: sear over the coals, then finish on the cooler side with the lid down.
• Cast iron: dry pan, turn often, and hold the fat edge down to render.
• Carved and shared: rest, cut off the bone and slice across the grain.

Storage:
Keep refrigerated at 0–4°C and cook within 2–3 days, or freeze at -18°C or colder. Do not refreeze.

🥩【和牛】澳洲M4/5战斧牛排（切件）

澳洲和牛战斧，油花等级 M4/5，店内从整排肋骨分切成单根带骨厚切牛排。按重量计价 $78/kg，每件约 1.5–2.8kg。结账按重量上限收费，称重后退还差价。

✨ 为什么选择它？

• 和牛 M4/5：油花丰富，价格亲民。
• 店内现切：单根带骨切件，买一件即可。
• 带骨分切：贴骨的肉最多汁。
• 厚切：外壳焦香，中心不易过熟。

🔥 推荐烹饪方式：

• 低温反煎：低温烤箱烘至略低于目标熟度，静置后两面猛火上色。
• 炭火烤：直烤上色后移至较凉一侧盖盖焖熟。
• 铸铁锅煎：干锅勤翻面，把脂肪边立起来煎出油。
• 整块分享：静置后沿骨卸肉，逆纹切片。

保存方式：
0–4°C 冷藏，2–3 天内烹调；或 -18°C 以下冷冻，不要二次冷冻。

按重量计价的餐桌主角牛排。立即订购 Order now。