Australian Premium Black Angus Tomahawk Steak

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Australian Premium Black Angus Tomahawk Steak — The Ultimate Showstopper

A dramatic, bone-in ribeye cut from Josdale Black Angus — one of Australia's most respected grass-fed beef brands — built for reverse-searing and serving as the centrepiece of any table.

The Josdale Heritage

The Josdale Black Angus brand honours Joe Catalfamo, one of the pioneers of the Australian beef industry. Joe started as a butcher's apprentice, opened his first retail store in 1968, and founded Josdale Butchers in 1984 — building a legacy that now spans dozens of retail stores and processing facilities across Australia.

Raised in Gippsland, Victoria

Josdale Black Angus cattle graze the lush green pastures of Gippsland, Victoria — a region internationally recognised for consistently producing high-quality beef. Cattle are 100% naturally grass-fed and grass-finished, with no added hormones and no added antibiotics.

Why choose Australian Premium Black Angus Tomahawk Steak?

✅ Aged 18–36 months for depth of flavour

✅ No added hormones, no added antibiotics

✅ 100% traceable from farm to plate

✅ Farm assured, working only with trusted, accredited farmers

✅ Produced under strict protocols approved by both Aus-Meat (Australia) and USDA (USA)

🥘 Recipes to try

Coffee Rubbed Tomahawk Ribeye With Shaved Potato Pie

Tomahawk Steak With Cowboy Butter

Tomahawk Rib-Eye Steak

🧊 Storage & Handling

Chilled Storage — Keep between 0–4°C.
Frozen Storage — Store at -20°C for long-term freshness.
Thawing — Best thawed overnight in the refrigerator for optimal texture.
Cutting & Weight Variance — Our butchers cut to order, so a natural weight variance of +/-10% may occur.
Image Disclaimer — Product images are for reference only.

🚚 Delivery Hours & Charges

Meat & Seafood delivery: Tuesday to Sunday (business days), with time slots from 9 am – 1 pm and 1 pm – 7 pm.
Order deadline: Place your order before 12 pm for the earliest next-day delivery, or choose a later date that suits you.
Advance scheduling: Orders can be made up to 30 business days ahead of time.
Free delivery: Enjoy free meat and seafood delivery on orders over 1,000 HKD; otherwise, a delivery fee of 100 HKD applies, with no minimum order required.
BBQ Grills & Alcohol: Deliveries of BBQ grills, alcohol (wines & beers), outdoor furnishings, parasols, heaters, and mist fans are charged separately and delivered on a separate schedule, Monday to Saturday (business days).
Holiday delivery: We deliver on public holidays, but if a holiday period spans several days, we only deliver on the first day. Please note we are completely closed for Christmas, New Year, and Chinese New Year.

💡 Tips

📌 Notes

All steaks are snap-frozen immediately to preserve their flavour, texture, and nutritional quality.

Frequently Asked Questions

What makes the Australian Premium Black Angus Tomahawk Steak premium quality?

This dramatic bone-in ribeye comes from Josdale Black Angus cattle grazed on the pastures of Gippsland, Victoria, a region internationally recognised for consistently producing high-quality beef. The cattle are 100% naturally grass-fed and grass-finished, with no added hormones and no added antibiotics, and are aged 18–36 months for depth of flavour. Every steak is 100% traceable from farm to plate and produced under strict protocols approved by both Aus-Meat (Australia) and USDA (USA).

What is the best way to cook a tomahawk steak?

The thickness of this bone-in cut makes it ideal for reverse-searing. Roast it low in the oven at 120°C (250°F) until the internal temperature reaches 48–50°C (118–122°F), then sear it in a very hot pan or over direct flame for 1–2 minutes per side to build the crust. Rest for 10 minutes before carving along the bone, by which point the steak will settle at around 54–57°C (130–135°F) for medium-rare.

Which recipes work best with this tomahawk?

Its size and marbling stand up to bold flavours and rich butters. Three favourites are Coffee Rubbed Tomahawk Ribeye with Shaved Potato Pie, Tomahawk Steak with Cowboy Butter, and a classic Tomahawk Rib-Eye Steak. Full step-by-step methods for all three are in the Recipes section of the Aussie Meat blog.

How should I store and handle this tomahawk steak?

Keep chilled between 0–4°C for immediate cooking, or store in the freezer at -20°C for a longer shelf life. Always defrost slowly in the refrigerator overnight rather than at room temperature, then pat the surface dry before cooking so the crust sears properly. As this is a bone-in cut butchered from natural carcasses, a slight weight difference of approximately +/-10% may occur.

What are the delivery terms for Hong Kong orders?

We provide next-day delivery across Hong Kong for orders placed before 12pm (midday). Free delivery is automatically applied to all orders over HKD 1,000 to ensure your products arrive in optimal condition.