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

Nancy Silverton's Grilled Wagyu Tagliata

Nancy Silverton's Pepper Steak "Dal Rae"

Nancy Silverton's Coulotte Steak Sandwich

Nancy Silverton's Brisket al Forno

Porcini Rubbed Ribeye - Wagyu Recipe - Nancy Silverton

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

Sign Up

Shin

Forage

Recipe Page Anchor

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

Pickled Mustard Seeds

Recipe Introduction - Wagyu Tagliata 

Products

Techniques

Craft

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

Recipe Ingredients -  Nancy Silverton's Grilled Wagyu Tagliata

Ingredients

General Enquiry

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

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 

Bacon

Marrow-P4

City

03 Forage

Restaurants

Principles Grid

FIND THE PERFECT 
PRODUCT FOR YOU

Chefs 

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

Recipe TC1 Left -  Porcini Rubbed Ribeye

Right-column

Westholme In Detail

Round

Round Cuts

Chuck Cuts

Contact Us

Brisket Al Forno Ingredients - Horseradish Cream

Horseradish Cream

Recipe TC1 - Nancy Silverton's Coulotte Steak Sandwich

Raffine Restaurant RHS Image

Marrow Header

The Marrow

Final Dish - Pepper Steak Dal Rae

Our Craft Hero Image

Contact Preview

Recipe Right - Steak Sandwich

Pickled Mustard Seeds 

Marrow P4 Left

Intercostals

Content Grid Contact Us

Learn More

Beef Chopped up on Slab

Porcini Ribeye

Porcini ribeye

Craft Subheading

AnchorNav Our Story

Recipe Filters

 image

Our Products

Method

Salsa Verde

Chef related

Chef by the City

Recipe Right - Story Dal Rae

Explore

Restaurant Story Template - Raffine Restaurant Image

Instagram

Restaurant Header Template - Raffine Paris

Raffiné

Primary Footer

Main Navigation Westholme

Recipes

Stories

Cuts

Nancy Silverton