Bring to room temperature for 45-60 minutes. Season generously with sea salt. Sear over high heat in a very hot cast iron pan or directly over flame — 3-4 minutes per side. Wagyu fat has a lower melting point than standard beef so watch it carefully. Finish in the oven at 180°C for 8-12 minutes for medium-rare on a large cut. Rest for at least 10 minutes before carving off the bone and slicing against the grain.

A typical Wagyu tomahawk (approx 1-1.2kg) comfortably serves two people as a main course, or up to four as part of a sharing feast. The bone accounts for a significant portion of the weight — factor that in when ordering. The richness of the Wagyu marbling also means a little goes a long way.

Our Golden Herd Heritage Wagyu cattle are raised on lush pastures across the British Isles by a collective of passionate Wagyu farmers. Raised in a low-emission, pasture-focused system with additional feed grown on the farm to reduce food miles. Hand-selected from the top 1% of cattle at slaughter.

Both work excellently — it comes down to preference. On the BBQ, the long bone makes it easy to handle and you get a wonderful smoky char alongside the Wagyu richness. In a cast iron pan, you have more control over the heat and can baste continuously with the rendered Wagyu fat. Either way, rest well before serving.

Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.