John Andrew
John Andrew, owner of The Meat Inn Place in Lilydale, boasts a legacy of butchery, offering exclusive grass-fed and free-range meats, and specialising in low-and-slow cuts. With a career inspired by his father, John’s passion and expertise have nurtured a reputable business distinguished by unique offerings like Kiwami Wagyu, driven by a commitment to quality and community service.
Craving a Giant Tomahawk Steak? Order Online and Fire Up the Grill
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Buying a restaurant‑grade tomahawk no longer means a drive across town. Place your order before the 1 pm cut‑off and our expert butchers trim, vacuum seal, and dispatch the steak the same day. It travels in a chilled pack that keeps the temperature at two degrees or colder until it reaches your door. Secure checkout protects your payment details and our freshness pledge covers every delivery without fuss. Click below to handle dinner in one step.
How to Order Your Tomahawk Steak Online Today
Getting a showpiece tomahawk from our coolroom to your grill is straightforward. Here is what you need to know at a glance:
- Cut‑off time: Finish checkout before 1 pm AEST and we will dispatch your steak the same day.
- Chilled transit: Each tomahawk is vacuum‑sealed and packed in insulation that keeps it at two degrees or colder for up to 36 hours.
- Delivery window: Metro Melbourne orders arrive that evening, while regional addresses receive next‑business‑day service.
- Shipping perk: Orders that meet the free‑shipping threshold travel overnight at no extra cost.
- Peace of mind: Secure payment safeguards your details and our freshness guarantee covers every delivery.
With the logistics handled, all that is left is to preheat the grill and line up your sides.
Why a Tomahawk Beats Every Other Cut
Lift a tomahawk from its packaging and you understand why chefs call it the show‑piece steak. The bone measures close to a foot, the meat sits two fingers tall, and the marbling promises a generous bite.
Reasons it earns pride of place on the grill:
- The rib‑eye cap melts into the lean muscle, giving each slice a buttery edge.
- Extra thickness allows a gentle reverse sear without drying the centre.
- A single steak easily satisfies two people, leaving room for sides and dessert.
Tomahawk vs Other Crowd‑Pleasers
The tomahawk is essentially a rib‑eye left on a long, French‑trimmed bone. That handle turns an everyday steak into a centrepiece that stops conversation.
| Cut | Bone Length | Ideal Thickness | Presentation Factor |
| Tomahawk | 20–25 cm | 50 mm+ | Unmissable |
| Rib‑eye (boneless) | None | 35 mm | Familiar |
| T‑bone | T‑shaped | 25 mm | Classic |
If you would like to see how marbling scores translate to tenderness, the Meat and Livestock Australia blog on marbling breaks the grades down clearly and shows where a tomahawk sits on the scale.
Meat Delivery Zones and Free Shipping
We want your tomahawk to arrive chilled and on schedule. Most of Greater Melbourne is covered by a rolling courier loop. If you live within 15 kilometres of our butcher shop, we deliver Tuesday to Friday and waive the courier fee on orders of $50 or more. Addresses outside that circle fit into one weekday route:
- Tuesday: Outer East (yellow zone on the map)
- Wednesday: South and South‑East (purple zone)
- Thursday: Northern suburbs (green zone)
- Friday: CBD and Western suburbs (orange zone)
Grill Your Tomahawk Steak to Perfection
A tomahawk deserves a simple, reliable method that keeps the centre rosy and the crust crisp. Follow the reverse‑sear approach: slow gentle heat first, sizzling finish last. It is easy to remember and hard to ruin.
What You’re Really Getting with Our Tomahawk Steak
When you order from us, you’re getting a steak that’s been properly sourced and carefully prepared. We select our tomahawk cuts from reputable Australian farms that focus on producing consistent, high-quality beef. The cattle are pasture-raised and grain-finished, which helps develop the marbling that gives this cut its flavour and tenderness.
Each steak is trimmed by our team, vacuum sealed fresh, and packed with frozen gel packs inside an insulated box. The cold chain is maintained from dispatch to delivery, so your steak arrives in ideal condition, ready for the grill.
We don’t use additives, and we don’t pre-age the meat unless noted. What you receive is fresh, full-flavoured, and handled with care at every stage.
Ready to Order Your Tomahawk?
We know meat, and we know what matters to you. You want proper marbling, consistent quality, and a steak that arrives fresh, not frozen. Every tomahawk is hand-selected, trimmed in-house, vacuum sealed, and packed in a chilled box that protects it from the moment it leaves our coolroom to when it reaches your door.
There are no hidden delivery fees, no unnecessary packaging, and no guesswork around quality. Just a properly prepared cut from people who specialise in meat.
Order before 1 pm and your tomahawk will be dispatched today. It’s a simple process backed by secure payment, cold-chain handling, and a freshness guarantee.
FAQ
Every steak is hand‑cut to roughly 50–55 millimetres at the thickest point. That thickness lets you reverse‑sear without overcooking the centre and delivers an impressive table‑side presentation. But, if you want a thicker cut, just let us know!
Yes. Each tomahawk is vacuum‑sealed, so you can freeze it immediately. For best quality, thaw it slowly in the fridge and cook within six months.
A 1.2‑ to 1.6‑kilogram tomahawk comfortably serves two very hungry adults or up to four people when you add sides. If you plan a larger gathering, order one steak for every three to four guests so everyone gets a generous bone‑in slice.
