"Consume by" date is at least 7 days from date of dispatch. 

🥩 Ready for the Ultimate Grill Masterpiece? Savor a 1.85kg A4 Wagyu Tomahawk Chop with Unmatched Marbling!

Fresh Never-Frozen Chilled Meat Raised on Antibiotic-Free Feed. Thick-Cut Bone-In Ribeye Sourced via Costco.

Most beef sold in Japanese grocery stores consists of paper-thin sukiyaki ribbons or small 150g steak cuts. When you want an authentic, caveman-style centerpiece steak for a backyard smoker, tailgate, or celebration dinner, nothing rivals the Miyazaki Kuroge Wagyu A4 Tomahawk Chop, sourced directly from butcher counters via Costco.

This mammoth, long-bone ribeye chop weighs in at roughly 1.85kg, delivering over a full kilogram of prime edible ribeye meat framed by that striking extended rib bone. Sourced from prized Miyazaki black cattle, the beef is graded A4—offering the ideal sweet spot where rich, buttery intramuscular marbling balances out deep beef umami without turning unpleasantly greasy. Delivered in airtight heavy-duty vacuum packaging, it ships 100% fresh and chilled (never frozen), preventing any moisture loss or ruptured meat fibers so your steak stays exceptionally juicy.

💡 Why Grill Masters & Carnivores Choose This Cut

Fresh Chilled & Never Frozen: Maintains cellular integrity with zero thawing drip, ensuring superior crust caramelization and a succulent bite.

Pure Antibiotic-Free Feed: Cattle are raised on natural, high-grade feed formulated without antibiotics or growth hormones.

Guaranteed 7+ Days Chilled Freshness: Arrives sealed with at least 7 days of shelf life remaining from dispatch, giving you plenty of time to schedule your weekend barbecue.

Spectacular Visual Presentation: Serves 4 to 6 hungry adults easily, making it an unforgettable table showstopper.

📐 Specifications & Ingredients

Net Weight: Approx. 1.85kg (Variable single bone-in steak pack)

Origin: Miyazaki Prefecture, Japan

Cut: Bone-In Kuroge Wagyu Ribeye (A4 Grade)

Storage Condition: Keep refrigerated below 4°C, or freeze immediately if not consuming within the expiration window.

🍳 Chef's Cooking Hacks: The "Reverse-Sear" & Garlic Butter Basting

Because this bone-in chop is several inches thick, throwing it directly onto a roaring flame will burn the exterior while leaving the inside raw and cold.

The Reverse-Sear Technique (Essential for Thick Cuts)

1. Bring to Room Temperature: Take the vacuum-sealed pack out of the fridge 90 to 120 minutes prior to cooking so the center loses its chill.

2. Low & Slow Heat: Season liberally with coarse kosher salt and black pepper. Roast on indirect heat in a covered grill or a 120°C oven until the internal core temperature reaches 45°C to 48°C (roughly 25–35 minutes).

3. Screaming Hot Crust: Move the steak over glowing direct charcoal embers or a screaming-hot cast-iron skillet for 90 seconds per side until a deep mahogany bark develops.

4. Rest Before Slicing: Tent loosely in foil for 10 minutes. The residual heat finishes the meat at a perfect 54°C medium-rare while the juices settle into the fibers.

The Garlic Herb Arrosé Baste During the final sear, toss fresh butter, crushed garlic cloves, and rosemary sprigs into the pan. Tilt the skillet and continuously spoon the frothing nutty butter over the meat and bone to build a savory, herb-crusted finish.

❄️ Leftover Recovery: Rich Bone Broth & Wagyu Fried Rice

Simmered Wagyu Bone Broth: Do not throw the giant bone away. Simmer the bare bone with ginger slices, green onions, and black peppercorns for 2 hours to extract a silky, gelatin-rich beef stock for ramen or stews.

Smoky Wagyu Garlic Rice: Render down any trimmed golden Wagyu fat in a wok with garlic, minced leftover steak strips, cold jasmine rice, and a splash of dark soy sauce for an effortless Japanese steakhouse side.

💬 What Real Buyers Are Saying

"Stole the Show at Our Campfire Cookout"

"Finding a genuine thick-cut bone-in steak of this quality in Tokyo is nearly impossible unless you pay absurd steakhouse prices. Getting this A4 tomahawk through Costco made our camping trip unforgettable. The marbling melts instantly on the tongue, and having it delivered chilled instead of rock-hard frozen made prep so much easier."

"Tender, Juicy, and the Bone Makes Amazing Soup"

"Reverse-searing this on my Weber grill worked like a charm. The A4 grade has that luxurious Wagyu richness without being overwhelmingly fatty like A5. We sliced it thin off the bone for four people, and boiled the bone the next day for an incredible noodle broth."

Skip undersized grocery steaks and treat your grill to an authentic Japanese bone-in showstopper.

Fire up your grate and experience the rich aroma and unmatched tenderness of this Fresh Miyazaki Wagyu A4 Tomahawk Chop.