Shimo frozen Wagyu tomahawk is a bone in rib eye graded MB9+, sold as 2.70kg across 2 frenched pieces, from $71/kg. This is clearance stock, snap frozen at peak freshness and priced around 30% below the fresh rate. Two steaks, roughly 1.35kg each, built as a centrepiece for a table of four to six. Ships frozen Australia wide.
Why Choose This Cut
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Marble score 9 and above: the top of the Shimo range, with marbling dense enough to read clearly across the eye and through the cap.
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Bone in and frenched: oven prepared with the rib bone cleaned back, so it arrives ready to cook and ready to serve.
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Two pieces only: 2.70kg total, and once these two sell this pricing is finished.
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Long fed grain ration: even marbling across the primal rather than heavy fat pockets in isolated spots.
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Feeds four to six: a genuine centrepiece rather than a weeknight steak.
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$71/kg instead of $102/kg: MB9+ on the bone at a rate that does not come up often.
Sourced With Care
Shimo runs a Wagyu program built around consistency rather than spectacle. Cattle are long fed on a controlled grain ration, which produces even marbling distribution across the primal instead of concentrated pockets of fat.
At MB9+ this is the top of the Shimo range. The marbling reads clearly across the eye and right through the spinalis cap, and the fat renders low and fast once heat is applied.
Why MB9+ Marbling Matters
Marble score 9 and above puts this cut in the same conversation as fullblood Wagyu. The intramuscular fat is fine grained and low melting, so it liquefies during cooking and bastes the meat from the inside rather than dripping away.
The practical effect is that a tomahawk at this grade needs almost no intervention. No marinade, no butter basting, no added fat in the pan. Get the heat management right and the beef does the rest of the work itself.
Packaging and Storage
Each piece is cryovac sealed, snap frozen and clearly labelled, then shipped through a temperature controlled cold chain to every state. Depending on your location and transit time your order arrives frozen or part thawed, which is normal and safe.
Keep it at minus 18°C and it holds for up to 12 months. Thaw slowly in the fridge over 24 to 48 hours before cooking. Once thawed, use within 3 to 5 days and do not refreeze.
The Carnivore Society Promise
We curate Wagyu that earns its price. Shimo MB9+ delivers genuine marbling with the consistency that makes it reliable rather than just impressive. Both pieces are professionally handled, transparently sourced and cold chain shipped. There are two, and that is the entire stock.
Specifications
| Spec |
Detail |
| Weight |
2.70kg total |
| Pieces |
2 tomahawk steaks, approximately 1.35kg each |
| Cut |
Tomahawk (bone in rib eye) |
| Breed |
Grain fed Wagyu cross |
| Grade |
Marble score 9 and above (MB9+) |
| Feeding |
Long fed grain ration |
| Processing |
Oven prepared, bone frenched |
| Packaging |
Vacuum sealed, freezer safe cryovac |
| Country of origin |
Australia |
| Stock status |
Frozen clearance, two pieces only |
| Storage |
Minus 18°C frozen |
| Shelf life |
12 months frozen, 3 to 5 days once thawed |
| Allergens |
None |
Cooking and Flavour
Flavour and Texture
The bone adds a savoury depth that a boneless rib eye does not have, and at MB9+ the fat brings a clean sweetness on top of it. The texture gives way rather than chews, particularly through the spinalis cap.
Keep the sides simple. Salt, pepper, maybe a horseradish cream. Anything more elaborate is competing with a steak that does not need the help.
How to Cook a Wagyu Tomahawk
Reverse Sear
Thaw in the fridge over 24 to 48 hours. Salt generously an hour ahead and leave it uncovered in the fridge to dry the surface. Start in a low oven or on the cool side of the BBQ at 110°C to 120°C until the internal temperature reaches 45°C, then sear hard over direct heat for 60 to 90 seconds per side. Pull at 52°C and rest a full 10 minutes.
Carving and Serving
Carve the meat off the bone in one piece, then slice across the grain into 1cm strips. Cut the spinalis cap away first and share it out, since it is the best eating on the steak. Serve the bone to whoever earned it.
Pro Tip
Do not try to cook a tomahawk this thick entirely in a pan. The outside burns well before the centre is warm. The bone slows heat transfer through the thick end, which widens your window but only if you start low and finish hot.
Perfect For
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BBQ centrepieces: the steak everyone photographs before it gets carved.
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Father's Day and birthdays: a meal built around one piece of beef.
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Reverse sear cooks: thick enough to reward proper heat management.
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Wagyu on the bone: MB9+ marbling with the depth only bone in cooking adds.
FAQ
What is a tomahawk steak?
A tomahawk is a rib eye cut with the full rib bone left attached and cleaned back, or frenched. It is the same muscle group as a scotch fillet, so the eating quality comes from the marbling rather than the bone. The bone does slow heat transfer through the thick end, which widens the window between rare and overdone.
How many people does a 2.70kg tomahawk order feed?
Four to six people across the two pieces. Each steak is roughly 1.35kg including the bone, so figure on 400g to 500g of actual meat per steak once carved. At MB9+ the richness means most people eat less than they plan to.
What is the best way to cook a thick tomahawk?
Reverse sear. Start it at 110°C to 120°C in a low oven or on the cool side of a BBQ until the internal temperature hits 45°C, then sear over direct heat for 60 to 90 seconds per side. Pull at 52°C and rest 10 minutes. Cooking it entirely in a pan burns the crust before the centre warms.
What does MB9+ marbling mean?
Marble score grades intramuscular fat on the Australian scale from 0 to 9+. MB9+ is the top band, where the fat is fine grained, low melting and dispersed evenly through the muscle. It renders during cooking and bastes the meat internally, which is why Wagyu at this grade needs no added oil or butter.
Which part of a tomahawk is the best eating?
The spinalis cap, the crescent shaped muscle wrapping the outside of the eye. It carries more marbling than any other part of the steak and eats softer. Cut it away before carving the rest and share it out first, otherwise whoever gets that end of the steak wins by accident.
Do I need to add oil or butter when cooking Wagyu?
No. At MB9+ the steak releases its own fat within seconds of hitting the heat. Adding oil or basting with butter only dilutes what is already there. Season with salt, use a dry hot surface, and let the marbling do the work.
Do you deliver frozen beef Australia wide?
Yes. Orders ship frozen through a temperature controlled cold chain courier to all states. Depending on distance and transit time your beef arrives frozen or part thawed, both of which are safe. Move it straight to the freezer on arrival, or to the fridge if you plan to cook within a few days.
Why is this Wagyu tomahawk discounted?
It is frozen clearance stock rather than fresh rotation. The same Shimo MB9+ tomahawk from our core range, snap frozen at peak freshness and priced at $71/kg instead of $102/kg to clear freezer space. There are two pieces in total, so the price ends when they sell.
