Westholme Wagyu could only come from here, the vast rangelands of northern Australia.
We craft contemporary Australian Wagyu for professional kitchens. Chefs love the fine, even marbling that creates deep, rounded flavours and delicate mouthfeel: the Westholme signature.
We are cattle people, stewards of a vast, pristine natural environment in Australia’s tropical north. We have a keen sense of the responsibility that comes with legacy, not just of the land we manage, but also our cattle.
“I am a simpleton when it comes to beautiful cuts of beef. I just love letting great meat like this Westholme tomahawk speak for itself. Salt, pepper, smoke and heat: that’s all you need.” - Chef Kristen Kish