• one british wagyu beef tomahwak
1 1

Wagyu British Beef Tomahawk | ±1kg

£80.00
£80.00
£80.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FROZEN

Product Description
  • Freedown Hills F1 Wagyu Beef Holstein Cross
  • Reared in Yorkshire England
  • ±1kg
  • Fresh

Freedown Hills Olive Fed Wagyu Tomahawk

Wagyu Beef Tomahawk is by far one of the most delicious pieces of meat you can cut a steak from. With the eye of fat running through the middle of the muscle, when cooked the delicious umami flavour is released and bastes the steak. Providing the equilibrium between traditional buttery long-lasting finishes found with Japanese Wagyu and the more beefy, iron flavours of Grass-Fed UK Beef. The olive feeds creates an umami taste to the Beef, a sumptuous savoury flavour adding depth and richness. The marbling found in our Ribeye is second to none, proving to be the centrepiece.
How to prepare your tomahawk

Ingredients:
- 1kg tomahawk steak
- Salt & pepper (or your favourite steak seasoning)
- 2 tbsp olive oil or butter
- 2 cloves garlic (optional)
- Fresh rosemary or thyme (optional)

Tools:
- Meater Thermometer
- Tongs
- Cast iron pan (for stove or oven sear)
- Grill, oven, or stovetop

Cooking Methods:

1. Reverse Sear Method (Oven + Pan Sear)

Best for even cooking & juicy results
1. Preheat oven to 110°C.
2. Insert the Meater thermometer into the thickest part of the steak. Set target temperature to 50°C for medium-rare.
3. Season the steak generously with salt and pepper.
4. Place the steak on a wire rack over a baking tray and cook until Meater reads 50°C (about 45-60 minutes).
5. Remove from oven and rest for 10 minutes.
6. Heat a cast iron pan over high heat, add butter & garlic, then sear steak for 1-2 minutes per side until it reaches 54-55°C (medium-rare).
7. Rest for 5-10 minutes, then slice & serve!

2. Direct Grilling Method (Charcoal or Gas Grill)

For a smoky, flame-kissed crust
1. Preheat grill to medium-high heat (230-250°C).
2. Insert Meater thermometer, set to 50°C for medium-rare.
3. Season steak, then sear over direct heat for 3-4 minutes per side (until golden brown).
4. Move to indirect heat (around 130°C) and cook slowly until Meater reads 50°C (about 20-30 minutes).
5. Rest for 10 minutes, then slice & serve!

3. Stovetop + Oven Finish

Great if you don't have a grill
1. Preheat oven to 110°C.
2. Insert Meater thermometer, set to 50°C.
3. Heat a cast iron pan over medium-high heat and sear the steak for 2-3 minutes per side.
4. Transfer to the oven and cook until Meater reads 50°C (about 20-30 minutes).
5. Rest for 10 minutes, then slice & serve!

Final Internal Temperatures:
--> Rare: 49-51°C
--> Medium-Rare: 52-54°C
--> Medium: 55-60°C
--> Medium-Well: 61-65°C
--> Well Done: 66°C+

Tips:

- Always rest the steak after cooking for juiciness.
- Use the Meater app to track temperatures.
- Add a final butter baste with garlic & herbs for extra flavour.
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namly DPD.

We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland, we aim to deliver your orders via DPD 48-hour service.
one british wagyu beef tomahwak

  • UK | Yorkshire

Nestled in bucolic Yorkshire, the Scurf Dyke Farm is the home to our very own British Freedown Hills F1 Wagyu.
Surrounded by rolling hills, verdant pastures, and quaint villages, this region epitomises the charm of the English countryside.
The farm lies on the south-eastern border of the Yorkshire Wolds with the North Sea a mere few miles to the east. Its lush fields provide most of the herds needs. As the cows are weaned of grass, the farm-grown grains, cereals and maize silage, combined with the locally sourced olive pieces, are introduced to their diet. The end result is an exceptional British beef adorned with remarkable umami undertones and a delicate tenderness.