The Tomahawk

The Old Brewery - Tomahawk Steak

The legendary ‘Tomahawk Steak’ was pioneered in Australia by avid carnivore and chef Greg Farnan at The Old Brewery. In his global travels researching the “paddock to plate” meat process, Greg saw a similar grass-fed steak in the US and decided there were enough meat lovers in Australia to handle such a colossal cut.

Greg approached local industry leaders the Margaret River Wagyu Company and, with the guidance of Meat and Livestock Australia (MLA), his grand design became a reality. By utilizing the impressive style of local Wagyu beef, the Tomahawk was introduced and established as The Old Brewery’s signature.

The Tomahawk is one of largest steaks in Australia, weighing in at 1.3kg – 3.6kg (1.8kg average). Each Tomahawk is a rib-eye, or scotch fillet on the bone, and comes from the coveted Wagyu beef. Its namesake is the mammoth 30cm of rib bone left on the cut which consists of tender intercostals meat; a carnivore’s dream.

Tomahawk Stats

450+ days grain fed Wagyu Beef from selected farms across the South West of Western Australia
Rib-eye with a 4 to 5 marble score
Suitable to share; available from 1.3kg to 2.7kg
$17.50/100gm
A 1.8kg Tomahawk would feed four guests
Wagyu cattle are grain fed for the last 400 to 500 days of production at Lake Preston, under the supervision of the Margaret River Wagyu Company

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