A5 Wagyu (Kobe) Tomahawk Ribeye is pure theater—an iconic, long-bone ribeye cut from authentic Japanese A5 Wagyu cattle. Featuring extraordinary marbling and a Frenched bone that delivers dramatic presentation, this cut combines jaw-dropping richness with unmatched tenderness. Every bite melts instantly, coating the palate with deep umami and buttery fat. This is not a steak you rush—it’s a centerpiece meant to be respected, shared, and remembered. It ships frozen at peak quality so you can experience true A5 Wagyu at home. Eat Wild.

• Authentic Japanese A5 Wagyu: the highest marbling grade with legendary fat quality.
• Tomahawk presentation: long Frenched bone for dramatic impact and ceremonial carving.
• Ships frozen on dry ice: arrives rock-solid; cook gently and deliberately.

Quality Standards

• Japanese A5 Wagyu (Kobe)
• Raised & Processed in Japan
• No Antibiotics
• No Added Hormones
• Unmatched Marbling & Fat Quality

What’s Included

Bone-in A5 Wagyu ribeye with an extended Frenched bone (Tomahawk cut). See the variant selector for total weight; thickness, bone length, and marbling distribution may vary slightly by cut.

A5 Wagyu Tomahawk vs. Traditional Tomahawk Ribeye

While a traditional Tomahawk Ribeye is prized for richness and presentation, A5 Wagyu Tomahawk exists on a different plane entirely. The extreme marbling melts at low temperatures, producing a texture and intensity impossible to replicate with conventional beef. This cut rewards restraint—smaller portions, gentler heat, and minimal seasoning. For a less rich experience, explore USDA Prime or Classic Ribeye.

How to Cook (3 Proven Methods)

Target doneness: Rare to medium-rare. Overcooking renders too much fat and diminishes the signature Wagyu texture. Use a thermometer and controlled heat. See our Steak Temperature Chart.

1) Reverse-Sear (recommended for thickness)

• Cook gently at 225–250°F over indirect heat until just below target temperature.
• Sear briefly over moderate heat—avoid ripping flames.
• Rest briefly before carving.

2) Cast-Iron / Teppanyaki Style (advanced)

• Sear in a heavy skillet over medium heat.
• Cook in short intervals; Wagyu fat will render rapidly.
• Flip once and serve immediately.

3) Minimalist Grill (experts only)

• Use indirect heat almost exclusively.
• Finish with a very brief sear for color.
• Constant attention required—this cut punishes impatience.

Serving Suggestions

• Carve-and-share: slice thin across the grain for maximum enjoyment.
• Japanese tradition: flaky salt, fresh wasabi, optional soy.
• Minimal sides: rice or simple vegetables only.

Pro Tips

• Smaller portions: richness goes a long way.
• Lower heat: Wagyu fat melts quickly—control is everything.
• Serve immediately: texture is best hot and fresh.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer. Thaw gently in the refrigerator before cooking. Learn more in Meat Safety & Storage.

Related

Explore more Japanese Wagyu, compare with indulgent USDA Prime, or browse all Steaks. Inspiration awaits in Recipes.

Chef’s note: A5 Wagyu Tomahawk is a ceremony—cook with restraint, carve with intention, and let the beef speak.