Westholme
Story
Craft
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Our Products
Discover our nature-led Australian Wagyu
Discover Our Products
Pure
Westholme pure offers our boldest eating experience >
Cross
Westholme Cross. An ideal balance of fat and lean >
Forage
Westholme Forage is the truest expression of our terroir >
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Story
Craft
Products
Purchase
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Cuts
Every cut of Australian Wagyu is distinctive. Explore the properties of different primals, steaks and braising cuts.
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Cut
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Chuck
Tongue
Cheek
Ribset
Loin
Sirloin
Topside
Round
Knuckle
Flank
Brisket
Shin
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Recipes
Techniques
Porcini Rubbed Ribeye - Wagyu Recipe - Nancy Silverton
Recipes
Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad
Recipes
Shortloin
Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"
Recipes
Techniques
Cheek
Chris Cosentino's Braised Wagyu Cheeks with Multigrain Porridge, Broccoli Rabe & Peppercorn Jus
Recipes
Techniques
Cheek
Brandon Jew's Smoked Peppercorn Ice Milk with Shaved Wagyu Cheek Jerky
Recipes
Rump Cut
Brandon Jew's Picanha Sizzled in Hot Wagyu Fat
Recipes
Jeremiah & Fábian's Striploin Tartare
Recipes
Techniques
Lucas Sin's Mongolian Steak
Recipes
Techniques
Jeremiah & Fabian's Cowboy Rib-Eye with Umeboshi Butter, Feta and Tomato
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