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Description

Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite.

Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

With a Beef Marbling Score of 8–9, this tomahawk showcases rich intramuscular fat that renders beautifully during cooking, creating a juicy, tender, and flavor‑packed steak. Its dramatic long bone makes it a visually stunning choice for grilling, smoking, or reverse‑searing — perfect for celebrations, special dinners, or high‑end restaurant menus.

Origin: Australia.
Marbling: BMS 8-9.
Breed: F1-F3.
Additional Info: AHDAA Halal Certified..
Aged: 21+ days wet aged.
Weight: 32oz or 36oz or 48oz.
Description: Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Reverse Sear (Best for Thick Tomahawks)

Bring to Room Temperature
Let the tomahawk sit out for 45–60 minutes to ensure even cooking.
Season Generously
Pat dry and season heavily with kosher salt, cracked pepper, and optional garlic powder.
Slow Roast
Place steak on a wire rack over a sheet pan. Roast at 250°F (121°C) for 45–75 minutes, depending on thickness, until internal temp reaches 115–120°F (46–49°C).
Rest Briefly
Let rest for 10 minutes while you heat your searing surface.
Sear Over High Heat
Sear on a ripping‑hot cast‑iron skillet or grill for 1–2 minutes per side until a deep crust forms.
Final Temp & Rest
Target medium‑rare: 128–132°F (53–56°C). Rest for 10–15 minutes before slicing.

Wine Pairing:

Pairs beautifully with a powerful Napa Cabernet Sauvignon or Barossa Valley Shiraz to match the richness of BMS 8–9 marbling.

Method 2: High‑Heat Grill & Indirect Finish

Temper the Steak
Allow the tomahawk to warm for 45 minutes at room temperature.
Season Boldly
Coat with salt, pepper, and a light brush of oil.
Sear Over Direct Heat
Place over high flame (500–600°F). Sear 3–4 minutes per side until charred.
Move to Indirect Heat
Shift to the cooler zone of the grill. Cover and cook for 20–35 minutes until internal temp reaches 125–130°F (52–54°C).
Rest & Slice
Rest for 10–15 minutes. Slice against the grain into thick, juicy cuts.

Wine Pairing:

Excellent with a structured Bordeaux blend or a bold Super Tuscan to complement the smoky, charred exterior.