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.
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.
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.
