2GR Full Blood Tomahawk Steak MBS9+

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2GR Full Blood Wagyu Tomahawk Steak MBS9+  $125/kg

1.5-1.8kg

**This is a variable-priced item. You will be charged themaximum weight range and refunded the difference once your order is fulfilled.**

Experience the ultimate indulgence with 2GR Full Blood Wagyu — crafted from 100% purebred Wagyu, hand-selected for its exceptional MBS9+ marbling.

A rare, limited-stock masterpiece with unmatched marbling and a bold, buttery flavour. Impressive in size and taste, it’s the ultimate centrepiece for parties and unforgettable celebrations.

*Learn more about 2GR

$225.00

Description / 2GR Full Blood Tomahawk Steak MBS9+

 

2GR Full Blood Wagyu Tomahawk Steak — MBS9+
1.5–1.8kg • Signature Centrepiece

Meet the undisputed king of the grill: the 2GR Full Blood Wagyu Tomahawk — a showstopping rib steak carved on the long bone, revered for its dramatic presentation, towering height, and extraordinary eating quality. With MBS9+ full-blood marbling, this tomahawk offers an indulgence few cuts can match: deep, buttery richness, luxurious juiciness, and that unforgettable melt only true full blood Wagyu delivers.
Crafted for moments that matter, this signature cut transforms any meal into an experience — powerful, elegant, and undeniably premium.

Perfect for those who want maximum flavour and maximum spectacle: reverse-sear for refined tenderness, char hard over flame for primal caramelisation, or slow-roast to showcase its incredible marbling. However you cook it, the tomahawk commands attention.

 

2GR Full Blood Wagyu / Reverse-sear • Grill • BBQ Roast (hero cut, extreme marbling, unforgettable flavour)

 

Cooking guide

Best doneness:

Medium-rare to medium — the perfect range for MBS9+ marbling to melt into a buttery, luxurious texture while keeping the thick centre tender and juicy.

This range allows the MBS9+ full blood marbling to soften into a buttery, silky texture while keeping the centre tender, juicy, and full of classic 2GR richness.

Grill / BBQ / Hotplate

Preparation

  • Cut the tomahawk into 3–4cm steaks, bone-on or boneless.

  • Bring to room temperature for 10–15 minutes.

  • Pat dry to ensure a crisp sear.

Searing

  • Heat grill or pan to very high heat.

  • Sear each side hard, 1–2 minutes per side, until a rich crust forms.

  • Flip once — unnecessary flipping reduces crust quality.

Finishing

  • Move to lower heat or oven to finish gently to preferred doneness.

  • Target internal temperatures as above.

Resting

  • Rest 5–7 minutes before slicing; this prevents rich MBS9+ marbling from escaping when cut.

Final Steps

  • Slice against the grain for tenderness.

  • Spoon rendered Wagyu fat or butter on top for added shine and richness.

Tips : For an even more tender centre, try the reverse-sear method: slow-cook first at low heat, then finish with a blazing-hot crust for steakhouse perfection.

Serving ideas (Ultra-Luxury Signature Edition)

  • Golden Ember:
    Tomahawk slices with truffle pommes Anna, charred baby carrots, and a rich Madeira–bone marrow glaze.
  • Forest Umami:
    Charcoal-seared tomahawk with roasted morels, ember-baked shallots, and a deep porcini–black garlic jus.
  • Citrus Luxe:
    Grilled tomahawk paired with saffron-roasted fennel, citrus segments, and a bright yuzu–Wagyu reduction.

2GR Full Blood Tomahawk Steak MBS9+

$225.00

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