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Brandon Jew's Picanha Sizzled in Hot Wagyu Fat

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The Westholme herd is bred, grown and nurtured across 15 stations in Queensland and the Northern Territory in northern Australia. Explore our map to find out more. 

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Korean-born American chef Kristen Kish was the popular winner of Top Chef in 2012 and has gone onto host other food TV shows including Fast Foodies and Iron Chef. 

“I am a simpleton when it comes to beautiful cuts of beef,” she says. “I just love letting great meat speak for itself. Salt, pepper, smoke and heat: that’s all you need.”

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

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“The colour of the meat is so rich and the colour of the fat and how it’s distributed through the meat is beautiful. The thing I like about Westholme is it’s still really beefy. Wagyu can be too fatty and decadent. Westholme has enough marbling that you’re like, ‘This is Wagyu’ but it doesn't have so much that you lose that beefy essence.” 

Chef Kris Yenbamroong

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“With the Australian Wagyu, there’s more meatiness to it, it’s more beefy, it eats a lot cleaner. It’s quite amazing how there’s so much marbling but also so much beef. It’s definitely very well balanced. The flavour is quite amazing, beefy but also sweet.”

Mei Lin

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