Frozen Clearance Stock
Shimo 'S' Ox Wagyu tomahawk at marble score 9 or above, snap frozen at peak freshness and offered at 30% below the fresh rate while limited quantities last. Same Wagyu program, same marble score, simply frozen and priced to move. Once it is gone, it is gone.
The tomahawk is a bone in rib eye with the rib bone left long and frenched clean. On a Shimo MB9+ animal it is a genuinely serious piece of meat, and at 2.70kg across two pieces this is a centrepiece cut for a table rather than a weeknight steak.
Butcher's Notes
Cut Weight: 2.70kg in 2 pieces
Breed: Grain fed Wagyu cross
Marbling Score: MB9+
Feeding: Long fed grain ration
Processing: Oven prepared, bone frenched
Packaging: Vacuum sealed, freezer safe cryovac
Stock Status: Frozen clearance stock, two pieces only
Shelf Life: Frozen on arrival. Keeps up to 12 months frozen. Once thawed, use within 3 to 5 days and do not refreeze
Serving Size: 2 pieces, feeds approximately 4 to 6
Cooking Methods: BBQ, reverse sear, oven finish
Shimo Wagyu: Marbling With Restraint
Shimo runs a Wagyu program built around consistency. Cattle are long fed on a controlled grain ration, producing even marbling across the primal rather than heavy fat pockets in isolated spots.
At MB9+ this is the top of the Shimo range. The marbling is dense enough to read clearly across the eye and through the spinalis cap, and the fat renders low and fast over heat.
Why MB9+ Marbling Makes the Difference
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.
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 right and the beef does the rest.
About the Cut: Tomahawk
A tomahawk is a rib eye steak cut with the full rib bone attached and cleaned back. The bone is largely theatre, but it does slow heat transfer through the thick end of the steak, which gives you a wider window between rare and overdone.
The cut carries three distinct muscles: the eye, the spinalis cap, and the complexus. The spinalis is the strip wrapping the outside and it is the best eating on the steak. Cut it away and share it out first.
Best Ways to Cook It Right
A tomahawk this thick is a reverse sear cut. Trying to cook it entirely in a pan will burn the outside before the middle is warm.
Thaw slowly in the fridge over 24 to 48 hours. Salt it 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 to build the crust. Pull at 52°C and rest for a full 10 minutes.
Carve the meat off the bone in one piece, then slice across the grain. Serve the bone to whoever earned it.
Flavour Profile: Rich, Beefy, Bone Deep
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.
Keep the sides simple. Salt, pepper, maybe a horseradish cream. Anything more elaborate is competing with a steak that does not need help.
Packaging, Freshness, and Delivery Assurance
Each piece is cryovac sealed, snap frozen, and clearly labelled. Snap freezing locks the beef at peak freshness so quality and flavour are fully preserved.
Orders ship frozen via nationwide cold chain courier with temperature control maintained throughout transit. Your beef arrives frozen or part thawed depending on your location and transit time. Keep it frozen until you are ready, then thaw slowly in the fridge. Once thawed, use within 3 to 5 days and do not refreeze.
Frozen Clearance, Same Premium Quality
Frozen clearance is smart buying. This is the same Shimo Wagyu tomahawk from our core range, frozen at its best and offered at a sharper price to clear stock. Two pieces only, so once they sell this pricing is gone.
Ideal For…
This tomahawk suits a specific kind of occasion:
BBQ centrepieces where the steak is the talking point.
Father's Day, birthdays, and anything worth marking.
Steak lovers who want Wagyu marbling on the bone.
Reverse sear and low and slow cooks.
Anyone chasing MB9+ at a clearance rate.
Why Buy Shimo Wagyu from Carnivore Society?
At Carnivore Society we curate Wagyu that earns its price. Shimo MB9+ delivers genuine marbling with the consistency that makes it reliable rather than just impressive.
Every cut is professionally handled, transparently sourced, and delivered frozen so it arrives ready to perform.
Two Pieces, One Price Drop
2.70kg of MB9+ Wagyu tomahawk at $71 per kilogram instead of $102. Once these two are gone, that is the end of it.
Order today while this frozen clearance stock lasts.
