We know that our passion for premium beef is shared by many, so we’ll share some of our stories here on how we produce the world’s best beef.
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Westholme wagyu eye fillet with Cafe de Paris butter and goose-fat fries
In this recipe we give outstanding Australian wagyu the French treatment by basting it with butter, garlic and herbs, topping it with homemade Cafe de Paris butter and serving it with shoestring fries cooked in goose fat […]
Spicy Westholme wagyu rump steak rice bowls
The beauty of a bowl like this lies in its versatility. With the full-flavoured rump (also called top sirloin) steaks taking centre stage, you can play around with the accompaniments, using whatever you have to hand […]
Justin Smillie – Westholme
Justin Smillie is an acclaimed chef based in New York, with a decorated career that began when he was 17. In this video he talks about his favourite features of Westholme and the way he loves to cook with it
Jarrod Walsh at Hartsyard Cooks Intercostal
Since reopening his Sydney restaurant Hartsyard after lockdown, chef Jarrod Walsh has switched to a five-course set menu that showcases produce he really loves […]
Westholme wagyu rump steak sandwich, fermented chilli gravy, salad cream & shallots
I love the versatility of Westholme’s rump steak, also called top sirloin. In this recipe, we grill it, rest it, slice it, then warm it up again in a spicy gravy made with Kanzuri […]
Westholme wagyu tataki with almond, miso and lime dressing
Westholme’s sirloin is so tender and flavourful that sometimes I love to leave it very rare and let the product sing. Searing the steak brings a little caramelisation without dominating – it’s really all […]
Wagyu bone-in rib-eye, jalapeno & herb sauce, grilled greens & shallot oil
The deep flavour and all-encompassing buttery mouthfeel of Westholme’s rib-eye means that it can take a fresh, herby, spicy sauce like this jalapeno emulsification. Because the rib-eye is […]
Westholme beef takes home two Gold Medals
Westholme beef takes home two Gold Medals AACo’s new Westholme brand last night achieved gold medals for both samples entered into the Australian Wagyu Association’s branded beef competition, with results […]
Beef short rib Peranakan style by Chef Malcolm Lee
Beef short rib Peranakan style by Chef Malcolm Lee Beef short rib Perankan style were a favourite at our Singapore launch thanks to Chef Malcolm Lee. Chef Malcolm of Candlenut […]
Beef Rump Cap prepared by Chef Rishi Naleendra
Beef rump cap tataki by Chef Rishi Naleendra We were lucky enough to have Chef Rishi Naleendra preparing Westholme beef rump cap for all of our chef guests at the […]