Chuck Eye Roll

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Tenderloin

Intercoastals

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Rib Blade Meat

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Bone-in Chuck Rib (Chuck Short Ribs)

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Tongue

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Chef by the city

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Short Rib

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Jenner Tomaska's Striploin Pithivier with Fois Gras Sausage

Sarah Grueneberg's Tagliata Steak alla Pizzaiola with Charred Olive Salsa Verde and Roasted Garlic Anchovy Butter

Nancy Silverton's Pepper Steak "Dal Rae"

Striploin skewers

Brandon Jew's Wagyu Lion's Head Meatball, Dungeness Crab, Napa Cabbage

Chris Cosentino's Wagyu Striploin au Poivre with Snails, Garlic, Parsley & Watercress 

Grilled Striploin With Corn Tortillas

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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.

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The Marrow - Wagyu Inspiration - Westholme

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Masterclass - Wagyu Cuisines and Techniques - Westholme

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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.

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