Wagyu | Australia

Black Opal Wagyu Tomahawk MB 6-7


*Price may vary depending on weight

Black Opal Tomahawk Wagyu MB6-7 is a premium steak renowned for its beautiful marbling, unparalleled tenderness, and succulent flavor, ensuring a grand dining experience with its significant size and French-trimmed bone.

Also known as: Cowboy Steak, Bone-in Ribeye, Florentine Steak

The Black Opal Tomahawk Wagyu cut starts with a king amongst steaks: a generously thick-cut (around 2 inches) ribeye, sourced from the prime rib section of the cow. The extra-long, Frenched rib bone creates a visually stunning piece reminiscent of a tomahawk axe.

Black Opal's cattle are raised on Victoria and Tasmania’s pristine pastures before a meticulous 380-day grain-finishing program. This results in an MB score of 6-7, indicating exceptional marbling without being overly rich. This perfect balance results to a luxuriously tender meat infused with a deep, buttery flavor.

- Grain-fed
- Marble score 6-7
- HALAL Certified
- Delivered frozen
- Luxuriously marbled
- Exceptionally tender
- A 1kg portion feeds 4 person
- From free-ranging cattle

Black Opal Wagyu reigns supreme in Australian Wagyu beef. This melt-in-your-mouth delicacy boasts rich, buttery flavor that guarantees an unforgettable dining experience. Sourced with verifiable provenance and a commitment to 100% quality satisfaction, Black Opal offers unmatched tenderness and a legacy of heritage, consistency, and quality. Chefs value Black Opal for exclusive access, complete transparency, and the ability to deliver an unmatched culinary experience that keeps customers coming back for more.

Rare (48-52°C): This is for the true steak lover. The center of the steak will be very cool and red, almost raw. Incredibly tender and juicy, but with a rich, almost buttery flavor that some might find overwhelming.

Medium-Rare (54-57°C - Recommended): The most popular option for Wagyu Tomahawk MB 6-7. The center will have a warm, rosy pink hue that gradually transitions to a seared exterior. This temperature offers a perfect balance of the Wagyu's famed tenderness, juiciness, and the development of its complex flavors.

Medium (60-63°C): As the steak reaches medium, the pink center will begin to diminish. The meat will become slightly firmer to the bite, but will still retain good juiciness. This is suitable for those who prefer their steak cooked through a bit more, but be aware that some of the luxurious melt-in-your-mouth texture of the Wagyu may be sacrificed.

Well Done (Above 63°C): Not recommended for Black Opal Wagyu Tomahawk MB 6-7. Due to the high fat content (marbling score 6-7), overcooking past medium can significantly dry out the meat and diminish its prized tenderness and flavor profile. At higher temperatures, the fat will begin to render out excessively, leaving the steak dry and potentially tough.

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

Wagyu beef, especially at a higher marbling score like MB6-7, has a very high fat content. Cooking techniques must allow this fat to render out to avoid a greasy result.

Reverse Sear:
1. Preheat: Set your oven to a low temperature, around 100-120°C (225-250°F). Season the tomahawk generously.
2. Slow Roast: Place the steak on a wire rack set within a baking sheet. Roast slowly in the oven until the internal temperature is about 10-15 degrees below your desired final temperature. Monitor with a meat thermometer.
3. High-Heat Sear: Heat a cast-iron skillet or grill to very high heat. Sear the steak for 1-2 minutes per side to develop a deeply browned crust.
4. Rest: Tent loosely with foil and allow the steak to rest for 5-10 minutes before slicing.

Sear then, Roast:
1. High-Heat Sear: Heat a cast-iron pan or grill to very high heat. Season the tomahawk. Sear all sides until a rich brown crust develops.
2. Roast: Transfer the seared steak to a baking sheet and place in a preheated oven at around 180-200°C (350-400°F). Roast until your desired internal temperature is reached (use a thermometer).
3. Rest: Tent loosely with foil and allow the steak to rest for 5-10 minutes before carving.

- Thermometer is crucial: Wagyu's high fat makes it difficult to judge doneness by touch. A meat thermometer is essential. Aim for medium-rare (54-57°C) to medium ( 60-63°C) for the best balance of tenderness and flavor.
- Rendering is key: These methods allow the fat to render during cooking, preventing a greasy texture.
- Don't overcook: Wagyu can become tough if cooked past medium.
- Consider a final sear on the bone: This adds a beautiful presentation and extra caramelization.