Recipes

We are continually inspired by leading chefs and the way they create and innovate with Westholme Wagyu.

Chris Cosentino's Wagyu Tenderloin Tartare, Sprouts and "Hayaioli"

The tenderloin tail can be a bit overlooked but it makes a great tartare. Whether I chop it or hand-grind it, I don’t muck about with the meat too much. A lot of times when people are grinding meat, they mix in all the fat and it starts to coat the meat. You lose the flavour on the palate. The way I do it is clean, it keeps the integrity of the meat and the fat.

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