Chuck Eye Roll

Tenderloin

Intercoastals

Knuckle Vector

Rib Blade Meat

Chuck Tender

Shortloin Cuts

Shin Vector

Tail Vector

Beef chopped up on Slab

Striploin

Chuck Meat Pcs

Outside Flat

Oyster Blade

Point End Brisket

Cows Posing

Karubi Plate

OP Ribs Prepared

Flank Vector

Cuts of meat on metal trays

Skirt Vector

Shin Shank

Navel End Brisket

Casual Stable Shot

Flap Meat

Round Vector

Shortloin

Topside Cap Off

Bone-in Chuck Rib (Chuck Short Ribs)

Oyster Blade Tip

Tri Tip

Tongue

Clod

Chuck Vector

Bolar Blade

Chef by the city

Topside

Cheek Vector

Short Rib

Flank Steak

Rip Cap

Tongue Vector

Chef by the City (vertical)

Tomahawk

Outside Skirt

Rump Cap

Cows by sunset

Petite Tender

Roast Biff

Tail

Blade Vector

Cube Roll Pcs

Topside Vector

Chuck Tail Flap

Boneless Chuck Rib

Tenderloin Straps

Cheek

Inside Skirt

Deckle

Brisket Vector

Our Cuts Background

D-Rump

Bone In Short Rib

Rib Set Vector

Eye Round

Rump Vector

Hanging Tender

Knuckle

Atlas Atlanta

GT Prime Chicago

RPM Steak Chicago

La Strega Las Vegas

Mister Jiu's San Francisco

Monteverde Chicago

Moody Tongue Chicago

Temporis Chicago

Carversteak Las Vegas

Our Story Left Content

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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The latest in Australian Wagyu and food culture. The Marrow is your destination for culinary inspiration. Learn more.

The Marrow - Wagyu Inspiration - Westholme

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For information about our products, please complete the form. Alternatively you can find all our product information https://westholme.com/faq

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Giuseppe Tentori is a multi-award-winning Executive Chef and Partner of GT Prime Steakhouse. Giuseppe is also the Executive Chef and Partner of GT Fish & Oyster; sister restaurant to GT Prime which was established in 2011. In addition, Giuseppe is the Executive Chef of BOKA Catering Group, providing events with restaurant-quality dishes. Giuseppe’s history with BOKA stems back to his time as the Executive Chef of BOKA Restaurant back in 2007. During his tenure, BOKA Restaurant was awarded a Michelin Star four years in a row.

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Products

Techniques

Restaurant introduction Columns - Atlas Atlanta

Craft

Daniel Ontiveros is a graduate of Le Cordon Bleu and has worked for top chefs including the legendary Thomas Keller and Joel Robuchon. Since he was 10, Daniel has been convinced that cooking is in his blood. He brings his passion, skill and sense of play to Carversteak.

We are experts when it comes to Australian Wagyu. Be inspired by insights, cuts, techniques and cuisines, as well as the recipes from our chef partners. 


Masterclass - Wagyu Cuisines and Techniques - Westholme

Pure

Country

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Troy Jorge is the executive chef of Temporis, a fine dining restaurant in Chicago’s West Town. Troy trained in his native Massachusetts and moved to Chicago in 2015, where he worked at three-Michelin star Grace under his mentor Curtis Duffy, shifting after two years to two-star Acadia. Temporis has been awarded one Michelin star each year since 2018.

Executive Chef

Left column - Owner & Chef - La Strega Las Vegas

General Enquiry

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

Steakhouse

San Francisco

Blade

Blade Cuts

Marrow P3 Left Chef Main

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

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Left column - Owner & Chef - Moody Tongue Chicago

Bacon

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Industry-leading chefs talk us through their creative process and how Westholme Wagyu inspires new culinary explorations.