Grain-fed Beef | Australia

John Dee Tomahawk Angus MB2 Choice


*Price may vary depending on weight

John Dee Tomahawk Angus MB2 Choice features a long, frenched rib bone for a dramatic appearance. The MB2 Choice designation indicates moderate marbling, offering a balance of rich beef flavor and tenderness. Sourced from grain-fed Angus cattle meticulously raised for 150-250 days according to our exacting standards - ideal for grilling, roasting, reverse searing.

Also known as: Tomahawk Ribeye, Bone-In Ribeye, Cowboy Steak


John Dee Tomahawk Angus MB2 Choice boasts a long, frenched rib bone for a dramatic presentation. Butchered from the prized rib primal, renowned for its exceptional tenderness and flavor, the marbling score of MB2 indicates moderate marbling, offering a balance of rich beef flavor and tenderness. This translates to luxuriously juicy meat with a rich, melt-in-your-mouth texture. The long bone not only adds visual flair but also infuses the steak with additional depth and richness during cooking.

Raised with care on natural pastures in Australia's pristine Darling Downs, John Dee Gold Angus Beef starts with select 12-18 month old cattle, completely antibiotic-free and HGP-free. Grain-fed for 150-180 days and humanely processed, they're then meticulously graded under the AUSMEAT system. John Dee Gold Angus Choice boasts a marbling score of 2-3 for a richer, more flavorful and tender experience, while John Dee Gold Angus Select (marbling score 1-2) offers a lighter flavor and firmer texture, perfect for those who prefer a leaner cut.

- Grain-fed
- Marbling score 2
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- MSA-graded
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Impressive Presentation: The long, Frenched bone makes this a showstopper.
- Manage the Leanness: While still good, Choice grade has less marbling. Prioritize techniques that add tenderness and avoid overcooking.
- Manage the Thickness: The Tomahawk's thickness means slightly longer cooking times are needed.

Reverse Sear:
1. Preheat oven to a low temperature of 100-120°C (225-250°F).
2. Slow-roast the Tomahawk on a wire rack on a baking sheet until about 10-15 degrees below your desired final temperature.
3. Heat a cast-iron skillet or grill pan over very high heat. Sear the Tomahawk on all sides, including the bone, for 1-2 minutes per side for a deeply browned crust.

Grilling (with care):
1. Preheat the grill to medium-high heat, creating a hot zone and a cooler zone.
2. Sear the Tomahawk over direct heat for a few minutes per side to get a nice char, including the bone.
3. Move to indirect heat and continue cooking, closing the grill lid, until desired doneness. Monitor temperature closely to avoid overcooking.

Sous Vide
1. Set sous vide device to medium (60-63°C /140-145°F). This slightly higher temp helps break down connective tissue in the Choice grade.
2. Season the Tomahawk and seal in a sous vide bag.
3. Cook for 12-24 hours (longer for a more tender result).
4. Finish with a quick sear in a hot pan for a flavorful crust.

- Thermometer is KEY: Use a meat thermometer, aiming for medium (60-63°C/140-145°F ).
-Rest, Then Slice: Let the Tomahawk rest for 10-15 minutes before carving for maximum juiciness.
- Slice Against the Grain: Cut the meat away from the bone and slice across the grain.
- Consider a Marinade: Marinating the tomahawk can add flavor and some tenderizing benefits.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be slightly chewy for some, but delivers strong beefy flavor.

Medium-Rare (57-60°C / 135-140°F): Recommended for tri tip. Balances tenderness with a juicy, flavorful center. Bright pink and warm throughout.

Medium (63-65°C / 145-150°F): Firmer texture, light pink center. Still enjoyable, but some tenderness may be lost.

Medium-Well (68-70°C / 155-160°F): Pinkish-gray center. Noticeably firm, for those who prefer a fully cooked steak.

Well-Done (Above 71°C / 160°F): Not generally recommended for tri tip, as it can become tough and dry.

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.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.