O’Connor Australian Angus Beef Tomahawk (0.9~1.2kg)

O’Connor Australian Angus Beef Tomahawk (0.9~1.2kg)If youre looking for a centerpiece that commands attention while delivering tender, clean beef flavor with every slice, the OConnor Australian Angus Tomahawk is your perfect match. Sourced from OConnor Family Farms in Australia. this ribeye on the bone offers a beautifully balanced eating experienceideal for those who appreciate quality marbling without excess heaviness. Why Youll Love It OConnor Family Farms Quality: Born, raised, and finished on

If you’re looking for a centerpiece that commands attention while delivering tender, clean beef flavor with every slice, the O’Connor Australian Angus Tomahawk is your perfect match. Sourced from O’Connor Family Farms in Australia. this ribeye-on-the-bone offers a beautifully balanced eating experience—ideal for those who appreciate quality marbling without excess heaviness.

Why You’ll Love It

• O’Connor Family Farms Quality: Born, raised, and finished on family-owned pastures, O’Connor is known for their ethical, sustainable, and fully integrated supply chain—from paddock to plate.

• Angus Genetics: Pure Angus breeding delivers consistent tenderness, fine marbling, and a clean, buttery beef flavor that’s never gamey.

• Perfect 1–1.2kg Size: Smaller and more manageable than heavier tomahawks, this portion is ideal for 2–3 people or a lavish dinner for two—no oversized leftovers, just the right amount of wow.

• Bone-In Flavor: The long rib bone acts as a natural heat conductor, keeping the meat juicy while adding depth to every bite.

• Unseasoned & Customizable: You control the flavor. Will you keep it classic with flaky salt and cracked pepper, or build an herb-and-garlic crust? A simple dry brine overnight will amplify the beef’s natural sweetness.

Not Sure How to Cook It?

• Bring to Room Temperature: Remove from the fridge 45–60 minutes before cooking for even heat distribution.

• Choose Your Method:

  • Hot-and-Fast (Grill): Sear over direct high heat for 2–3 minutes per side to develop a dark crust, then move to indirect heat until done.

  • Reverse Sear (Oven + Pan): Roast at 120°C (250°F) until the internal temperature reaches 45°C (113°F) , then sear in a screaming-hot cast iron pan for 60–90 seconds per side.

• Temperature Guide (Use a meat thermometer):

  • Medium-Rare: 52–54°C (125–129°F) – ideal for Angus tenderness

  • Medium: 57–60°C (135–140°F) – still juicy with a firmer bite

• Resting: Rest for 8–10 minutes loosely covered with foil. This step is non-negotiable for a juicy tomahawk.

Pro Tip

This tomahawk’s smaller size (1–1.5kg) means it cooks faster than larger 2kg+ versions. Adjust your timing accordingly—start checking the internal temperature 5–10 minutes earlier than you think you need. Pair with chimichurri or a red wine jus.

Perfect for: Eid celebrations, Ramadan gatherings, weekend barbecues, or any occasion where you want premium beef without the heavyweight price or portion.