Chuck Eye Roll

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Tenderloin

Intercoastals

Knuckle Vector

Rib Blade Meat

Chuck Tender

Shortloin Cuts

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Shin Vector

Tail Vector

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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

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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

Bone-in Chuck Rib (Chuck Short Ribs)

Oyster Blade Tip

Tri Tip

Tongue

Clod

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Chuck Vector

Bolar Blade

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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

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

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Brisket Vector

Our Cuts Background

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D-Rump

Bone In Short Rib

Rib Set Vector

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Eye Round

Rump Vector

Hanging Tender

Knuckle

Scott Pickett's Westholme OP Rib with Mushroom XO Sauce

Scott Pickett's Wagyu Tartare with Smoked Egg Yolk and Buckwheat Crackers

Scott Pickett’s Wagyu on Horseback

Striploin skewers

Wagyu Sirloin with Black Garlic and Jerusalem Artichoke 

Wagyu Tartare with Juniper and Quince

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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

Rendered Wagyu Fat

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Austral Downs

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Scott Pickett

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Ingredient 2 - Wagyu Sirloin

Jerusalem Artichoke Puree 

Method Scott Pickett's Westholme OP Rib with Mushroom XO Sauce

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Recipe Chef's Quote - Wagyu Horseback

Recipe Ingredients - Wagyu Horseback

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Brunette Downs

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Ingredients 1 - Wagyu Sirloin

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Juniper Emulsion (makes 30 portions)

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

Blade

Blade Cuts

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

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

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Open downs at Austral Downs

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Westholme wagyu at Brunette Downs

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

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