Rangers Valley Black Onyx Angus Tomahawk (MBS3, 1.6–2kg)

Rangers Valley Black Onyx Angus Tomahawk (MBS3, 1.6–2kg)If youre searching for a show stopping steak that boasts robust flavor and delectable marbling, look no further than the Rangers Valley Black Onyx Angus Tomahawk MBS3. Raised under Rangers Valleys exacting standards in Australia, this premium Angus cut delivers a distinctive richness and succulent textureperfect for those who love full bodied beef with a generous fat content. Why Youll Love It Black Onyx Angus Quality: Hand selected cattle raised by

If you’re searching for a show-stopping steak that boasts robust flavor and delectable marbling, look no further than the Rangers Valley Black Onyx Angus Tomahawk MBS3. Raised under Rangers Valley’s exacting standards in Australia, this premium Angus cut delivers a distinctive richness and succulent texture—perfect for those who love full-bodied beef with a generous fat content.

Why You’ll Love It

• Black Onyx Angus Quality: Hand-selected cattle raised by Rangers Valley, known for their consistent and ethically managed feeding program.
• Moderate-High Marbling (MBS3): The moderate-high marbling (MBS3) means every bite delivers rich beef taste without overwhelming fat.
• Bone-In Showpiece: The long rib bone not only looks impressive on the grill but also contributes to deeper flavor and even cooking.
• Customizable Taste: It comes unseasoned so you decide the flavor. Will you go with a simple salt and pepper mix, or add your own herbs and spices? A simple sprinkling of salt and pepper will let the natural flavors shine, while adding herbs or spices can boost complexity. Plan for hot-and-fast grilling or a reverse sear to optimize both char and internal tenderness.

Not Sure How to Cook It?

1. Room Temperature: Let the steak sit out for 30–45 minutes before cooking for even heat.
2. High-Heat Grill or Reverse Sear:
   • Hot-and-Fast Method: Sear over direct flame for a deep crust, then finish on indirect heat.
   • Reverse Sear Method: Cook low and slow to just under your target doneness, then finish with a high-heat sear.
3. Temperature Tips: Use a meat thermometer. Aim for about 54–56°C (129–133°F) for medium-rare, or 57–60°C (135–140°F) for medium to preserve the Tomahawk’s marbling and juices.
4. Resting: Allow the steak to rest for 5–10 minutes after cooking so the juices settle.

Pro Tip

• If you prefer a leaner style of beef, you may want to explore other cuts or grass-fed options.
• But if you crave deep, beefy flavor and a luxurious mouthfeel, this Rangers Valley Black Onyx Tomahawk is sure to dazzle at your next barbecue.