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

CUT by Wolfgang Puck LA

Caldo Verde Los Angeles

AOC Los Angeles

Chi Spacca Los Angeles

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.

Ample

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

Sign Up

More of Glentana

Shin

Forage

Cheek Meat

Story video

Product Enquiry

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

Chefs

Cuisines

Purchase Enquiry

Join our mailing list for quarterly updates and brand news. >

Brunette Downs

Products

Techniques

Eva Downs

Interested in adding Westholme Australian Wagyu to your menu >

Craft

Canobie terrain

More of Avon Downs

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.

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

Image 

Marrow-P4

Wet seasons in the summer, dry seasons in between. >

City

03 Forage

Restaurants

Open downs at Austral Downs

Principles Grid

More of Dalgonally

FIND THE PERFECT 
PRODUCT FOR YOU

Left column - Owner & Chef - Chi Spacca Los Angeles

Story

Chefs 

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

Right-column

Westholme In Detail

Round

Round Cuts

Chuck Cuts

Contact Us

Raffine Restaurant RHS Image

Marrow Header

The Marrow

Our Craft Hero Image

Block text - Avon Downs

Contact Preview

Westholme wagyu at Brunette Downs

Marrow P4 Left

Intercostals

Maldives

United Arab Emirates

Content Grid Contact Us

Our Nature-Led approach produces Wagyu with a signature flavour that could only come from this corner of northern Australia.

Our Products

Pure

Cross

Forage

Purchase Enquiry

Our Story

Story

Land

History

Purchase Enquiry

Our Craft

Craft

Breeds

Animal Welfare

Purchase Enquiry

Where to purchase

For Chefs & Restaurants

Buy Online (USA)

For Diners

Sign up