Wagyu Tomahawk

Many restaurants serve the Wagyu Tomahawk a la carte so that diners may spot it as it moves around the dining room on a platter. The rib eye's originality comes from the 22 ounces shaved off the bone, resulting in an ax-like shape that weighs only 30 ounces. It's served in a traditional way. It's renowned for its marbling and delectable flavor, and it's considered one of Japan's most treasured cuts of beef.

For a magnificent presentation, a tomahawk is a Rib Eye with the bone removed. It's extremely soft, with a delectable marbled texture and juicy beef flavor. When the lipids in the steak dissolve into the beef while cooking, the flavor is revitalized. Tenderloin is more tender, while Tomahawk has a more intense flavor.

Wagyu beef has a long history, and the name wag-yu translates to "Japanese Cow." The beef is derived from a Japanese breed with a high fat marbling percentage. Individual care and some specific procedures are used by skilled ranchers to nurture these cattle in stress-free surroundings, ensuring high-value product. To get the finest level of flavor, the cattle breed line is traced meticulously to determine the cow's lineage. This is critical in order to preserve the flavor and, eventually, the marbling. Marble is the fat found within the flesh, and its vitality during the cooking process is critical since it gives the meat its rich, soft flavor.

Price for 22-Oz serving- $109