AUSTRALIAN WAGYU TOMAHAWK 6-7
Description
The Australian Wagyu Tomahawk Steak BMS 6-7 is a premium cut that combines impressive presentation with exceptional quality. This bone-in ribeye features a long rib bone, giving it the distinct "tomahawk" appearance, perfect for making a statement at your table.
What makes this steak stand out is its Beef Marble Score (BMS) of 6-7, a grading that highlights the high level of marbling within the meat. Marbling refers to the fine streaks of fat that enhance the steak’s tenderness and deliver a rich, buttery flavor with every bite. A BMS 6-7 ensures you’re getting a steak that’s both luxurious and deeply satisfying.
Raised with care in Australia, these Wagyu cattle are known for their exceptional genetics and pristine feeding conditions, resulting in beef that’s second to none. Whether grilled, reverse-seared, or cooked to perfection in the oven, this tomahawk delivers restaurant-quality results from the comfort of your home.
Ideal for special occasions or simply elevating your dining experience, the Australian Wagyu Tomahawk BMS 6-7 is a choice that never disappoints.
Delivery Zones & Pricing (Within 60 Miles of Hallandale Beach, Fl)
- 0–15 miles — FREE
∙ Minimum order: $75
∙ Same-day delivery within 2–3 hours (orders placed before 5:00 PM) - 15–30 miles — $9.95 delivery fee
∙ Minimum order: $99
∙ Same-day delivery within 3–4 hours (orders placed before 5:00 PM) - 30–60 miles — $19.95 delivery fee
∙ Minimum order: $150
∙ Next-day delivery
Our Boutique address: 29 N Federal Hwy. Hallandale Beach, Fl 33009
Raw beef weight per serving +++
The recommended raw beef weight per serving for adults can vary based on individual preferences and dietary needs. However, the following table is a good approximation.
Adults:
Male: 12-14oz (340-400g)
Female: 10-12oz (280-340g)
Kids:
5-7oz (140-200g)
The amount of weight that raw beef loses when cooked can vary depending on factors such as the cut of meat, cooking method, and desired level of doneness. On average, beef can lose anywhere from 20% to 25% of its weight during cooking. This loss primarily consists of moisture and fat that evaporates or renders out as the meat cooks.
