The Home of

Australian

Wagyu

See Our Story

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.

Story video

Story video

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.

Distinctly Australian

Our approach to Wagyu breeding and animal care is uniquely Australian. We’re focused on the careful calibration of open grazing and grain finishing. This considered approach is reflected in a Wagyu of exquisite quality.

Learn More

The Marrow

The latest in Australian Wagyu and food culture, The Marrow is your destination for culinary inspiration. Our recipes, stories and conversations with world-renowned chefs, all in one place.
Dive in
Chefs
Recipes
Recipes
Recipes
Ribset

In The Kitchen with Diana Davila

Learn more

Nancy Silverton's Coulotte Steak Sandwich

Learn more

Nancy Silverton's Pepper Steak "Dal Rae"

Learn more

Nancy Silverton's Grilled Wagyu Tagliata

Learn more

Jenner Tomaska's Ribeye and Trumpet Mushroom Carpaccio

Learn more

Chefs love Westholme

Chefs all over the world love our Australian Wagyu for its extraordinarily rich flavour, marbling, consistency and versatility. We’ve partnered with industry-leading chefs to discover their craft and how they cook with Westholme Wagyu.
Discover our Chefs
In The Kitchen with Jonathan Capitaine
In The Kitchen with Jonathan Capitaine
Nancy Silverton's Coulotte Steak Sandwich
Recipes
Nancy Silverton's Coulotte Steak Sandwich
Nancy Silverton's Pepper Steak "Dal Rae"
Recipes
Nancy Silverton's Pepper Steak "Dal Rae"
Smoke-Grilled Tomahawk with Charred Broccoli and Grilled Sweet Potato

Smoke-Grilled Tomahawk with Charred Broccoli and Grilled Sweet Potato

“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

Australian Wagyu Masterclass

Everything you need to know about cuts, cooking techniques and making the most of our contemporary Australian Wagyu.
Learn more
Nancy Silverton's Coulotte Steak Sandwich
Recipes
Nancy Silverton's Coulotte Steak Sandwich
Nancy Silverton's Pepper Steak "Dal Rae"
Recipes
Nancy Silverton's Pepper Steak "Dal Rae"
Nancy Silverton's Grilled Wagyu Tagliata
Recipes
Nancy Silverton's Grilled Wagyu Tagliata

© Australian Agricultural Company 2023