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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.

Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering filet mignon every time you order!

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 Australian Wagyu Tomahawk (BMS 8–9)

Bring to Room Temperature
Remove Tomahawk from the fridge 45–60 minutes before cooking.
Season Generously
Pat dry and season with salt and freshly cracked pepper. Optionally, add garlic powder or fresh herbs.
Slow Cook in Oven
Preheat oven to 250°F (121°C). Place Tomahawk on a wire rack over a baking sheet.
Cook until internal temperature is about 10–15°F (5–8°C) below target doneness.
Approximate internal temperatures:
- Rare: 110°F (43°C)
- Medium-Rare: 120°F (49°C)
- Medium: 130°F (54°C)
Sear for Crust
Heat a cast iron skillet or grill to high heat. Sear for 1–2 minutes per side until a deep crust forms.
Rest Before Serving
Let rest for 10–15 minutes due to its large size.

Method 2: Grilled Tomahawk (Two-Zone Method)

Preheat Grill
Set up a two-zone grill: one side high heat for searing, the other medium heat for finishing.
Sear Over High Heat
Place Tomahawk over direct heat and sear for 3–4 minutes per side to develop a crust.
Move to Indirect Heat
Finish cooking on the cooler side until desired doneness.
Approximate internal temperatures:
- Rare: 120–125°F (49–52°C)
- Medium-Rare: 130–135°F (54–57°C)
- Medium: 140–145°F (60–63°C)
- Medium-Well: 150–155°F (65–68°C)
- Well-Done: 160°F+ (71°C+)
Rest Before Serving
Let rest for 10–15 minutes before slicing.

Serving Suggestions:

Pair with roasted fingerling potatoes, charred broccolini, and a bold red wine like Barossa Valley Shiraz or Napa Valley Cabernet Sauvignon.