Wagyu Cut Guide
Tomahawk
Tomahawk is a bone-in ribeye cut with the rib bone left long, offering the same core muscle and marbling in a thicker, larger-format steak. In Wagyu, it highlights the breed’s intramuscular fat while emphasizing portion size and presentation.
What Tomahawk Is
Tomahawk is a ribeye steak cut with the rib bone left long and intact, typically trimmed to a clean handle. The meat comes from the same ribeye muscle group, usually cut thicker and in a larger portion.
Buyers choose tomahawk when they want ribeye marbling in a thick, bone-in steak that feels shareable and presentation-forward. It suits people looking for a centerpiece cut with the same eating profile as ribeye.
Where It Comes From
Tomahawk comes from the rib section in the upper midsection of the animal, between the shoulder and the loin. This area is relatively low-exertion, which contributes to its natural tenderness.
The cut includes the same ribeye muscles—often the spinalis and the central eye—plus an extended rib bone left for presentation.
Marbling and Texture
Because tomahawk is a ribeye, it carries dense marbling that produces a soft, juicy texture and a rich mouthfeel. In Wagyu, the fat tends to be abundant and finely distributed, especially in higher BMS ranges.
Sear over high heat and finish with gentler heat to bring the center to medium-rare, then rest so the thicker cut stays even.
Common Tomahawk Terms
- Frenched bone: the rib bone is cleaned of meat and fat for a long handle.
- Bone-in ribeye: a general term for ribeye with the bone; tomahawk is the long-bone version.
- Ribeye cap (spinalis): the outer muscle with intense marbling and a loose grain.
- Eye of ribeye (longissimus dorsi): the central, round portion that defines the cut.
Tomahawk vs ribeye
- Same ribeye muscles with a long bone and a thicker cut, emphasizing size and a slower heat curve.
- Available boneless or standard bone-in, easier to portion and more straightforward to cook evenly.