Master's Cut · Full Blood Wagyu (100% Wagyu genetics, registered lineage)
Full Blood Wagyu Tomahawk
Real Meat. Ranch Direct. This is the top of the program. Full Blood Wagyu, 100 percent Wagyu genetics, registered lineage, cut to a tomahawk spec. Marbling in the BMS 9 to 11 range. We harvest a handful of these animals each year and we sell every cut by allocation.
Cut Story
Full Blood Wagyu is the breed in its purest form. Not an F1 cross. Not a percentage. 100 percent Wagyu genetics, with registered lineage that traces back to the original Japanese herds. The genetics drive intramuscular fat deposition at a level that is structurally impossible in any other cattle breed. A Full Blood Wagyu ribeye looks more white than red when you cut into it. The fat is the meat.
The tomahawk takes the same muscle group (longissimus dorsi and spinalis dorsi from the rib primal) and presents it on the long frenched rib bone. On a Full Blood Wagyu animal, the cut is showpiece-level visual and functionally one of the richest pieces of beef you can buy. The yield per animal is small. Full Blood Wagyu animals are smaller-framed than Angus by genetics, and we only get a handful of tomahawks per side. This cut is sold by allocation only.
Every Full Blood Wagyu animal in our program was born on the ranch and finished by us. We do not sell on Full Blood Wagyu certificates from outside herds. The certificate that ships with your order is our certificate, on our animal, with our records.
Marbling and Grading
Target BMS: 9 to 11 on the Japanese scale. USDA grade equivalent: high Prime (the USDA grading scale does not differentiate above Prime, which is one of the reasons we report BMS directly). Color score: lighter red with extensive white marbling throughout. Cap (spinalis) is heavily marbled.
How It Ships
Vacuum-sealed within four hours of butcher with the bone individually wrapped. Flash-frozen at minus 30 F. Packed in an oversized insulated cooler with gel packs sized to your zip code. Ships from Colorado City, Arizona. Overnight delivery for most zip codes given the cut value.
Suggested Cooking Method
Reverse sear in a 200 F oven or low smoker to 105 internal (Full Blood Wagyu is rendered earlier than cross-bred or commodity beef because the fat melts at a lower temperature). Then a fast, hot sear over coals or in cast iron. Pull at 120 to 125. Rest 12 to 15 minutes. See [INSERT BLOG LINK: Cooking Full Blood Wagyu at Home].
Cut Specs
| Spec | Value |
|---|---|
| Average weight | 2.5 to 3 lb |
| Thickness | 2 inches |
| Bone length | 5 to 7 inches frenched |
| Servings | 3 to 4 (smaller portions due to richness) |
| Prep time | 75 min (reverse sear) |
| Pull temp (medium-rare) | 120 to 125 F |
| Rest time | 12 to 15 min |
What’s Different About Circle 7
Most Full Blood Wagyu in the U.S. market is sold by certificate from one of a handful of large producers, distributed through wholesalers, and rebranded by the boutique brand selling it to you. Ours is not. We raise the animal. We harvest the animal. We ship the cut. The certificate that comes with your tomahawk is the animal’s lineage record from our herd, not a wholesaler’s paperwork. Ranch direct is the entire model.
Customer FAQs
Q: How is Full Blood Wagyu different from F1 Wagyu Cross? A: Full Blood is 100 percent Wagyu genetics. F1 Cross is 50 percent (Full Blood Wagyu sire on Black Angus dam). The Full Blood produces dramatically higher marbling. The F1 Cross delivers a beefier, more familiar steak experience with significant marbling improvement over Angus.
Q: Do you have a lineage certificate? A: Yes. Every Full Blood Wagyu animal in our program is registered. The certificate ships with the order.
Q: How small should my portions be? A: Smaller than you think. 4 to 6 ounces of edible meat per person is plenty for Full Blood Wagyu because of how rich it is. A 3 lb tomahawk realistically feeds 4 people.
Q: Can I cook it the same way as a normal ribeye? A: Almost. Pull temperatures should be 5 degrees lower because the fat starts rendering earlier. The cook is otherwise the same.
Q: How will it arrive? A: Frozen solid, vacuum-sealed, packed in an oversized insulated cooler with gel packs. Overnight in most cases.
Q: How long can I keep it frozen? A: 12 months at zero F for best quality.
Pairing Recommendations
Pair with our Full Blood Wagyu Strip for a tasting plate. Sides: keep them simple. Flake salt, a touch of fresh wasabi or yuzu, no heavy sauce.
Storage Instructions
Keep frozen at zero F until ready to use. Thaw in the refrigerator 36 to 48 hours before cooking. Once thawed, cook within 3 days.
Related
- Story: Our Full Blood Wagyu Program
- Blog: Cooking Full Blood Wagyu at Home
- Product: Full Blood Wagyu Ribeye
- Product: F1 Wagyu Cross Tomahawk
Image Specs
- Hero: 2400x1600, raw tomahawk top-down on dark slate, marbling visible
- Beauty: 1600x1600, three-quarter angle showing extreme marbling on cut face
- Cooked: 2400x1600, carved off the bone, sliced thin, plated with flake salt
- Package shot: 1200x1200, vacuum-sealed pack with lineage certificate visible
- Cut diagram: 1600x1200, rib primal with marbling annotation