Chuck Eye Roll

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Tenderloin

Intercoastals

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Rib Blade Meat

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Shortloin Cuts

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Striploin

Chuck Meat Pcs

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Oyster Blade

Point End Brisket

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Karubi Plate

OP Ribs Prepared

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Cuts of meat on metal trays

Skirt Vector

Shin Shank

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Casual Stable Shot

Flap Meat

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Shortloin

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Bone-in Chuck Rib (Chuck Short Ribs)

Oyster Blade Tip

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Tongue

Clod

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Bolar Blade

Chef by the city

Topside

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Short Rib

Flank Steak

Rip Cap

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Chef by the City (vertical)

Tomahawk

Outside Skirt

Rump Cap

Petite Tender

Roast Biff

Tail

Blade Vector

Cube Roll Pcs

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Chuck Tail Flap

Boneless Chuck Rib

Tenderloin Straps

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Cheek

Inside Skirt

Deckle

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D-Rump

Bone In Short Rib

Rib Set Vector

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Eye Round

Rump Vector

Hanging Tender

Knuckle

Jenner Tomaska's Striploin Pithivier with Fois Gras Sausage

Sarah Grueneberg's Tagliata Steak alla Pizzaiola with Charred Olive Salsa Verde and Roasted Garlic Anchovy Butter

Nancy Silverton's Pepper Steak "Dal Rae"

Striploin skewers

Grilled Striploin With Corn Tortillas

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This is Wagyu full of flowing, even marbling throughout. Cuts with ample marbling are supple and indulgent, perfect for classic 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.

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Austral Downs

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For general enquiries please contact Westholme Reception on +61 7 3368 4400 or submit your query using our general contact form.

Clod Cuts

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.

AMPLE

Wet seasons in the summer, dry seasons in between. >

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Open downs at Austral Downs

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Westholme wagyu at Brunette Downs

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Our Nature-Led approach produces Wagyu with a signature flavour that could only come from this corner of northern Australia.

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