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I am a simpleton when it comes to beautiful cuts of beef. I just love letting great meat like this Westholme tomahawk speak for itself. Salt, pepper, smoke and heat: that’s all you need read more…

Brisket takes time to prepare but very little effort: the marinade and the oven do all the work. When ready to serve – whether at home or in a restaurant – give the brisket a quick sear and slice, then let your guests get stuck in read more…

There’s nothing quite as classic as a tenderloin roast and we give it the royal treatment here, serving it with wild mushrooms, buttered hasselback potatoes and an easy red wine jus read more…

The flank is cut from the abdomen and is prized for its big flavour and firm texture. It takes on spices and marinades beautifully and is often used in Mexican tacos and French steak frites. A hardworking cut, it needs a little more chewing read more…

Westholme has partnered with leading Australian bartender Orlando Marzo to create three cocktails inspired by our wagyu.
“People often think of cocktails as an aperitif or digestif but they’re so versatile read more…

It’s a heartfelt meal, imbued with Mei’s careful, considered, no-waste approach to cooking and eating meat. She uses wagyu three ways, making the most of the fillet, trim and fat. Rump cap (coulotte) is grilled and read more…

Braising cuts like boneless short rib or rump cap are perfect to use for curry. As the wagyu slowly cooks the flavours meld with the spices, with the meat becoming tender enough to tear with a fork, and the rendered fat read more…

Nina Compton’s approach to food is infused with multiple cultural influences, just like New Orleans itself. “Everything I do in my restaurants showcases my Caribbean beginnings, my roundabout read more…

Suzanne Goin has been battling to save her Los Angeles’ restaurants since March with her staff foremost on her mind. “It’s been a distressing emotional rollercoaster,” she says. read more…

“These are some of our family’s favourite dishes. For this cowboy (bone-in rib-eye), we smoke it at a low temperature then sear it in a cast-iron skillet over a wood barbecue. The smoke, the caramelisation, read more…

My version of a Thai beef salad is freeform and flexible, more of a technique than a recipe fixed in stone. The basis is this quick, simple glaze made with two sauces that help achieve a really read more…

Sometimes you just want steak and potatoes with a red wine sauce. Today’s recipe is a classic, making a hero of our bone-in rib-eye and serving it with garlicky mash, an easy red wine sauce and roasted mushrooms.

For the first time ever, the Australian Rules Football Grand Final is being held in Brisbane. We are there too! We caught up with top Chef Adam Wolfers from Gerard’s Bistro for a Middle Eastern footy feast with friends, featuring three read more…

In all Middle Eastern cooking there is a tomato salad or chopped salad of some sort. We do the same thing in Australia when we have a barbecue. Sumac is lemony with nice acidity. It goes really well with salads read more…

This cake isn’t just sweet, it’s spiced too, and the natural acidity of blood orange goes really well with the other flavours. There’s a delicious crunchiness to the crust, then adding the sweet and sour syrup flavoured with read more…

Cauliflower is one of those meaty vegetables that stands up to slow-cooked beef like the short rib. It can handle a lot of spice and caramelisation. The advieh is a turmeric-based spice that goes really well with cauliflower read more…

This is one of those dishes that really brings family and friends together. You get a beautiful piece of meat braised on the bone until it pulls away easily and is really soft, rich, salty read more…

This is my spin on a Middle Eastern steak tartare taking the idea of basturma, air-dried beef that’s salted and dried for a couple of weeks, but doing a quick cure that’s easy for home read more…

This is my spin on a Middle Eastern steak tartare taking the idea of basturma, air-dried beef that’s salted and dried for a couple of weeks, but doing a quick cure that’s easy for home read more…

The rump cap (also called culotte and picanha) is the perfect cut for roast beef, staying juicy and succulent, particularly when slow-roasted as we do here. Any leftovers are incredible for sandwiches or read more…

This is a very simple grilled steak and greens meal that’s given extra dimension by pairing it with miso butter. Adding miso to the butter brings a beautiful roundness to the flavour profile and works especially well read more…

Our take on steak and chips is a crowd-pleaser with plenty of colour and depth of flavour. Oven-baked chips are a fuss-free alternative to deep frying, while a cheat’s bearnaise sauce packs in all the flavour of the classic …

It’s fair to say a lot has happened since we last visited Greg Baxtrom at Olmsted, his restaurant in Brooklyn, New York.

Chef Jarrod Walsh uses only secondary cuts in his Sydney restaurant Hartsyard. “They can take effort,” he says. “But if you offer people something they haven’t heard of and you make it really special, then you can really blow them away.”

Middle Eastern influences make a hero of Westholme wagyu sirloin in this flavour packed yet simple dish. Plate it up individually, as we have, or opt for a generous platter, slicing the steaks to layer on top of the salad.

Truffles have been treasured since antiquity, as much for their mystery as their culinary qualities. A subterranean fungus that comes in either robust black read more…

Recipe | August 17, 2020     Photo by Jason Lucas   Author notes Full of fragrant spices, this curry is the perfect vehicle for the chunks of melt-in-the-mouth Westholme […]

A steak salad offers endless versatility – think spicy Thai beef salad or Italy’s finest tagliata. Our version plays on good old steak and chips, with crunchy golden roasted potatoes read more…

In this recipe we give outstanding Australian wagyu the French treatment by The rump cap-also known as read more…

A steak salad offers endless versatility – think spicy Thai beef salad or Italy’s finest tagliata. Our version plays on good old steak and chips, with crunchy golden roasted potatoes read more…

Recipe | August 18, 2020 Photo by Jason Lucas Author notes This spicy twist on the classic steak sandwich packs a flavour punch. We’ve used striploin (also called sirloin, porterhouse […]

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

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 […]

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’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 […]

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 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 Perankan style were a favourite at our Singapore launch thanks to Chef Malcolm Lee.  Chef Malcolm of Candlenut […]

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 […]

Daniel Chavez, chef and owner of Ola Cocina Del Mar was a guest chef at the Singapore launch of Westholme beef.  Originally from Peru and now living in Singapore, Chef […]

  Daniel Chavez, Chef and Owner of Ola Cocina Del Mar was one of our guest chefs at the Singapore launch of Westholme beef.  Daniel served the Westholme beef rib eye in […]

Westholme beef was launched with much fanfare at Spago by Wolfgang Puck, perched atop the Marina Bay Sands in Singapore this month. The launch was delivered in partnership with […]

True Westholme beef is a premium beef experience from Australian steaks to burgers, and all cuts in between.  It’s the perfect match for fine and everyday steakhouses and restaurants. Westholme […]