This inaugural issue of Field Notes explores what forage means to Westholme in all of its definitions; the types of grass and plant life our cattle graze, how and where they graze, and how chefs use our Purebred grassfed Wagyu product, Forage.
Northern Australia is, at a glance, a horizonless plain stretching into eternity, seamed with rivers, gently rising hills, and the odd rocky prominence. Closer inspection reveals an incredibly diverse ecosystem with plants and animals that exist nowhere else, richly colored soils, and verdant grasslands. This is the land we call home, a place of feast and forage unlike anywhere in the world.
“Glentana is pretty much Australia in a nutshell. You’ve got everything except a river.”
When we talk about Westholme’s signature flavour being an “expression of our Northern Australian terroir” we’re really talking about our cattle’s time on the land. Their time spent wandering at will across red clay deserts and black soil bluffs and the endless grassy plains of the north. Their time spent under the Australian sun, snout to the ground, foraging.
We caught up with Daniel at Nicco’s, the premium steakhouse of Durango Resort and Casino in Las Vegas
When executive chef Daniel Ye realised he was one of the first chefs in the US to receive an allocation of Westholme’s new 100% grass-fed wagyu, Forage, he didn’t try to conceal his excitement. “The grass-fed program came about and that was something we were vibing on. To be able to proudly offer it to our customers and for it to be so well-received was like firework show after firework show.”
Short Cuts is a content series from Westholme that breaks down beef from cuts to culture and looks at Wagyu from nose to tail .
Tender and leaner than some harder-working cuts, the striploin is a premium pleaser with milder flavour notes than some of its neighbours. It can be sliced for steaks or roasted whole or in large pieces. Westholme’s striploins are buttery and melting with a lingering finish.
