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.
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 […]
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 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
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 […]
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 […]