Westholme
Products
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, Grass fed wagyu, is the truest expression of our terroir >
Purchase Enquiry
Interested in adding Westholme Australian Wagyu to your menu >
Purchase
Where to purchase
Both consumers and chefs can purchase and enjoy Westholme Australian Wagyu.
Where to Purchase
Foodservice
Interested in adding Westholme Australian Wagyu to your menu >
For Diners
Looking to enjoy our delicious products? Find a Restaurant. >
Buy Online (USA)
You can buy Westholme online through Goldbelly®. >
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Join our mailing list for quarterly updates and brand news. >
Story
Our Story
We look after a sweeping stretch of territory from Brisbane to Darwin
Read Our Story
Story
Wet seasons in the summer, dry seasons in between. >
Land
Our operation is manned by over 20 different stations. >
History
Westholme is owned and operated by Australian Agricultural Company. >
Purchase Enquiry
Interested in adding Westholme Australian Wagyu to your menu >
Craft
Our Craft
Our Nature-Led approach produces Wagyu with a signature flavour that could only come from this corner of northern Australia.
Discover our craft
Craft
Our craft is the combined output of our people, approach, and our land. >
Breeds
Learn more about our Wagyu and Mitchell breeds. >
Animal Welfare
Healthy, well cared for cattle are integral to our nature-led approach. >
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Interested in adding Westholme Australian Wagyu to your menu >
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Contact Us
Products
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Story
Craft
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Community
Where the journey of Nature-Led Australian Wagyu comes to life. Discover chef stories, life on the station, and a deeper look at our finest cuts.
Featured
Field Notes Forage
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On Station
Glentana Station: Farming Forage
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Chef Stories
Nicco’s Daniel Ye talks Westholme Forage
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Short Cuts
Short Cuts: Striploin
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On Station
Grazing to Grow, Grazing for Flavour
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Short Cuts
Short Cuts: A Guide To Understanding Your Wagyu - Ribeye
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Chef Stories
Chef John Javier: Creative Process, Junk Food, and Cooking With Colors
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On Station
South Galway Station: A Tale of Two Countries
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On Station
Reaping the rewards of being a Nature-led business
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On Station
Exploring The Origins of Our Native Foraged Flavour
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Chef Stories
Chicago Chef Bob Broskey
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Chef Stories
In The Kitchen with Diana Davila
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