"Sanchoku" F1 Wagyu Tomahawk Bone-In MB4-5 (1.1~1.3kg)
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A true showstopper for the grill: the "Sanchoku" F1 Wagyu Tomahawk, bone-in and graded MB4-5 for a rich, buttery marbling that's a step up from standard Angus, without tipping into the heaviness of full-blood Wagyu.
Why You'll Love It
F1 Wagyu Genetics: Crossbred Wagyu delivers noticeably richer marbling than Angus, while staying easier to grill than full-blood A5.
MB4-5 Marbling: A generous, even marbling score that bastes the meat as it cooks for a juicy, flavorful bite.
Bone-In Showpiece: The long rib bone adds theatre at the table and helps the meat cook evenly.
Generous 1.1-1.3kg Size: A proper centerpiece for 2-3 people.
Unseasoned & Customizable: Keep it simple with flaky salt and cracked pepper to let the marbling speak for itself.
Bring to Room Temperature: Rest out of the fridge for 45-60 minutes before cooking.
Reverse Sear (Oven + Pan/Grill): Roast at 120°C (250°F) until internal temp hits 45°C (113°F), then sear hard for 60-90 seconds per side.
Temperature Guide: Medium-Rare 52-54°C (125-129°F) is best for the fat to render without overcooking the meat.
Resting: Rest 8-10 minutes loosely covered with foil before carving off the bone.
With this much marbling, less is more — skip heavy sauces and let the fat render naturally. A squeeze of yuzu or a light ponzu cuts through the richness nicely.