The Tajima (MS 4/5) is a cross bred Wagyu Tomahawk Steak (Australia) is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed to about 51cm (20 inches), leaving an amazing presentation, and dinner table discussion point. It’s called a “Tomahawk” cut because the steak with the long bone resembles a single-handed axe.
Tajima is the most famous of all the Wagyu Bloodlines originating from the Hyogo prefecture in Japan. They are generally smaller framed with slower growth rates but produce excellent meat eating quality, with a large eye muscle and superior marbling. They are thought to be ideal for the production of F1 cattle.
These steaks are making the rounds with chefs and high-end restaurants because, well, they look different. Their unique shape commands attention. And it’s because of this attention that the tomahawk has become a trendy cut of cow.
The Tomahawk Steak is also know as the Bone in Ribeye, Cowboy Steak, Prime Rib, Cube Roll (& Scotch fillet in Australia and New Zealand).
From Australia, Grain Fed. Item is not Halal Certified.
HOW TO COOK THE PERFECT TOMAHAWK STEAK