Chuck Eye Roll

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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

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Navel End Brisket

Casual Stable Shot

Flap Meat

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Round Vector

Shortloin

Topside Cap Off

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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

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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

Filet Mignon Satay

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

Breeds

Austral Downs

Description

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Shin

Forage

Cheek Meat

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Final dish

Brunette Downs

Products

Techniques

Eva Downs

Interested in adding Westholme Australian Wagyu to your menu >

Method Filet Mignon Satay

Craft

Canobie terrain

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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

More of Brunette Downs

Country

Description - South Galway

General Enquiry

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

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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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Marrow-P4

City

03 Forage

Restaurants

Open downs at Austral Downs

Principles Grid

More of Dalgonally

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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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Cross

Forage

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