Explore our gallery to see the journey of our Cross Wagyu. Each image captures the rich marbling, expert craftsmanship, and mouthwatering results.
Breed
WAGYU × MITCHELL HYBRIDFeed
GRASS & GRAINExperience
Bred for complex flavour and balanced finish, Cross delivers consistently fine and even marbling, wide versatility, and terroir-driven tasting notes. Raised wild with grading available through MBS 9+, each cut delivers a balance of meaty flavour and caramelised aroma, perfect for chefs looking to add the indelible taste of Wagyu to a variety of preparations.Story
Westholme Cross is the result of cross-breeding purebred Wagyu cattle with our proprietary cow, the Mitchell. Westholme’s Cross Wagyu is a perfect balance of fat and lean. With a diet of native grasses and seasonal forage and a finish comprised of largely locally grown and sourced grains, Cross blends characteristic Wagyu marbling and familiar beef textures and flavours to create what we consider the most versatile and enjoyable Wagyu beef on the planet. All the abundance and elegance you expect from Wagyu with the flexibility to fit into any cuisine or culture.Marble Score
4-5 BALANCED
4-5
BALANCED
This is Wagyu with a bit more beefiness. Balanced marbling gives each bite more texture and lends itself to toothsome bites and more intensive cooking processes. Despite its lower fat content, 4-5 MBS Westholme Wagyu still puts a bit of elegance on the table.6-7 AMPLE
6-7
AMPLE
This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic Wagyu preparations yet flexible enough to bend the rules. MBS 6-7 Westholme Wagyu forms a perfect crust when seared, lending texture to an elegant interior.8-9+ ABUNDANT
8-9+
ABUNDANT
This is Wagyu reserved only for the best of friends and most special of occasions. Abundantly marbled cuts are melt-in-your-mouth tender with mouthwatering rivers of fat interwoven into every bite. MBS 8-9 Westholme Wagyu bursts with umami essence and is backed by the flavours of the open Australian rangeland.Chefs love it. Diners want more of it.
