Premium cuts, special prices every Monday.
The Diamantina Pure Wagyu Tomahawk is your go-to for the ultimate Wagyu showpiece steak, whether it's a midweek indulgence or the main event at your next barbecue.
Pure Wagyu Tomahawk 1.2kg - SB 10 is backordered and will ship as soon as it is back in stock.
Pickup available at Peter Augustus Store Camp Hill
Usually ready in 24 hours
Pure Wagyu Tomahawk 1.2kg - SB 10 is backordered and will ship as soon as it is back in stock.
Our Diamantina Pure Wagyu Tomahawk is grain-finished for a minimum of 400 days, reaching the pinnacle Marble Score of 10 as rich and indulgent as Wagyu gets. With a Marble Score of SB 10, it delivers the ultimate in richness, tenderness and buttery marbling. Bone-in and dramatic in size, this long-boned rib steak is the ultimate Wagyu showpiece.
Buyers choose our Tomahawk for its full 400-day grain finishing and benchmark Wagyu quality. Ideal for chefs and home cooks who appreciate a premium cut that delivers reliable results, this cut suits both special occasions and everyday meals.
Our Tomahawk, known for its unmatched tenderness and the richest, most buttery flavour available, excels across various cooking methods. The fat renders beautifully, ensuring a juicy taste experience, while resting enhances its natural flavours.
Pan Sear: Use high heat for a crispy crust. Sear each side for 3 minutes, then rest to maintain juiciness.
Grill: Preheat to medium-high. Cook for 4 minutes per side. Rest to allow the flavours to settle.
BBQ: Opt for medium heat to prevent overcooking. Grill for 5 minutes on each side for a medium-rare finish.
Oven: Preheat to 180°C. Sear the fillet briefly on a hot pan, then roast for 10 minutes for a succulent texture.
Store at or below 4 °C prior to cooking
Cook thoroughly before consumption.
The Diamantina Pure Wagyu Tomahawk is your go-to for the ultimate Wagyu showpiece steak, whether it's a midweek indulgence or the main event at your next barbecue.
Rib Fillet, also known as Cube Roll, Ribeye, Scotch Fillet, Prime Rib (when bone-in) is a premium beef cut known for its rich marbling, tenderness, and full-bodied flavour. Taken from the rib section, it’s ideal for slicing into ribeye steaks or roasting whole. This cut delivers consistently juicy results whether grilled, pan-seared, or slow-roasted.
