What Is a Tomahawk Steak? (And How Many People Does It Feed?)

If you’ve ever wandered past your local butcher, spotted a tomahawk steak in the window and wondered what on earth it is (and how many people it would take to finish one), we’ve got you covered.

The short answer is that a tomahawk is a ribeye steak with the whole rib bone left on. It gets its name from its shape, which looks a lot like a small axe, and most weigh somewhere between 1 and 3 kilograms (ours tend to come in between 1.8 and 2.9kg). That’s plenty for two people, or for three or four if you’re sharing it with a few other dishes. Here at Coogee Wine Room we serve a Mayura Station full-blood wagyu Tomahawk, marble score 9+, by request with three days’ notice.

If you’d like the longer version, pull up a chair.

What is a tomahawk steak?

It’s a bone-in ribeye, cut from the rib section, with the long rib bone kept and trimmed clean (butchers call this “frenching”). The meat is the same as a ribeye. What you’re paying for is the size, the quality of the meat, the bone, and, of course, the theatre of it arriving at the table.

Tomahawk vs ribeye: what’s the difference?

• Same muscle. Both come from the rib, so you get the same rich, well-marbled eye of meat, plus the cap, which is the best bit.
• The bone. A ribeye is cut off the bone. A tomahawk keeps the whole rib, which is where the size and the look come from.
• The size. A ribeye is usually 250 to 400 grams, a single serve. A tomahawk is a steak for the table.
• The occasion. Nobody orders a tomahawk on a quiet Tuesday. (Well, some people do and honestly, we respect them!)

How big is a tomahawk steak?

Bigger than you think. Most tomahawks weigh between 1 and 3 kilograms with the bone in. Ours usually land somewhere between 1.8 and 2.9kg. It’s hard to be more exact than that, because every animal and every cut is a little different, so there is always a little variation. Part of that weight is bone, but there’s still a serious amount of steak once it’s sliced.

How many people does a tomahawk feed?

Two very generously, if it’s the main event. Three or four if it’s part of a share-plate spread with starters and sides, which is how we’d suggest doing it. At marble score 9+ the meat is so rich that a few slices each goes a long way. If you’re at the heavier end of the range, you might even get leftovers.

Why does a tomahawk need to be ordered in advance?

Because a good one isn’t sitting in the coolroom waiting for you. Full-blood wagyu at this level of marbling is produced in small quantities, and we order each Tomahawk in for the booking it’s for, with Chef Ken asking the butcher for the weight he wants. That’s why ours needs three days’ notice: it gives us time to source the right steak and get it ready properly.

What is Mayura Station wagyu?

Mayura Station is a family farm near Millicent, on South Australia’s Limestone Coast. It’s been a working property since 1845, and in 1997 it was one of the first in Australia to import live full-blood Wagyu cattle from Japan. “Full-blood” means both parents are 100% Wagyu, with no crossbreeding. Mayura only sells cattle it has bred itself.

The fun fact: the cattle eat chocolate!

Mayura is known as the “chocolate wagyu” farm. For 500 to 600 days, chocolate and lollies make up about 20% of the cattle’s diet. Mayura believes this is where the beef’s signature buttery, nutty flavour comes from, along with its slight sweetness. The rest of the feed is grown on the farm: silage made from corn, oats, rye grass, hay and wheat.

Mayura has also won Grand Champion at the Australian Wagyu Association’s branded beef awards. So put simply, it’s about as good as Australian wagyu gets. (We farm wagyu ourselves, so we’re fussy. This is the one we order when we want to go all out.)

What does marble score 9+ mean?

Wagyu is graded for marbling, the fine threads of fat running through the meat, on a scale from 1 to 9+. The score is measured with a camera on the ribeye after processing. A 200 to 300 gram steak at marble score 5 to 6 is a lovely way to try wagyu. At 9+, the fat is so fine and plentiful that the steak eats almost like butter, which is exactly why it’s best shared.

What wine goes with a tomahawk steak?

You want a red with enough tannin and acidity to cut through all that richness. Our go-tos:

• Big Australian Shiraz. Barossa and McLaren Vale Shiraz has the weight to stand up to 9+ wagyu. If you’re celebrating, this is the moment for something off our Shiraz shelf: Rockford Basket Press, Torbreck RunRig, Wendouree, Penfolds Grange.
• Nebbiolo. The grippy tannins and bright acidity reset your palate between slices.
• Cabernet Sauvignon. Firm structure, and classic with a steak this rich.

Not sure? Tell the floor team your budget and what you like, and they’ll take it from there. That’s the best part of their job. You can also browse the full wine list before you come in.

How to order the Tomahawk at Coogee Wine Room

1. Book your table online.
2. Email enquiries@coogeewineroom.com.au with your booking name and date, and ask for the Tomahawk.
3. Give us three days’ notice. We’ll take it from there.

Frequently asked questions