澳大利亚冰冻谷饲角牧牛战斧牛排

Australian Cape Grim Grass Fed Tomahawk Steak (Frozen)

The showstopper of all steaks. Our Cape Grim grass-fed Tomahawk is a bone-in ribeye with the full long rib bone left intact — dramatic, impressive, and absolutely delicious. Sourced from Tasmania's legendary Cape Grim region, where pristine pastures and clean air produce world-class beef, this is a steak that commands attention at any table.

Rich with natural marbling, deeply flavoured, and frozen at peak freshness, the Cape Grim Tomahawk is the ultimate centrepiece for a special occasion, a weekend feast, or any moment that deserves something extraordinary.

Product Highlights

• Cape Grim premium Tasmanian grass-fed beef
• Full long frenched rib bone — the ultimate showstopper presentation
• Rich natural marbling for exceptional flavour and tenderness
• Frozen at peak freshness to lock in quality
• No added hormones or unnecessary additives

Suggested Preparation

Thaw in the refrigerator for 24–48 hours. Bring to room temperature for at least 1 hour before cooking. Season generously with coarse salt and cracked black pepper. Sear on a screaming hot grill or cast iron pan for 3–4 minutes each side to build a crust, then finish in the oven at 180°C until your desired internal temperature is reached (54°C for medium-rare). Rest for at least 10 minutes before carving. Serve with roasted bone marrow butter, chimichurri, or a classic red wine jus.

Perfect Wine Pairing

Only the finest wine will do for a Cape Grim Tomahawk — the 2021 Oliver's Taranga Vineyards HJ Reserve Shiraz, available from our sister store My Wine Man — a powerful, opulent McLaren Vale Shiraz with dark plum, blackberry, pepper, and rich savoury oak that is a perfect match for the bold, beefy intensity of a grass-fed Cape Grim Tomahawk.