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 announced at last night’s gala dinner in Albury. In the brand’s first foray into this competition, it achieved outstanding results in the crossbred and commercial classes, validating that AACo’s ‘eating quality’ based brand approach is right on track for providing a great dining experience with every Westholme steak.
“These results reflect the stringent quality criteria that Westholme products must meet, and the confidence we have in delivering an outstanding dining experience to consumers, right around the world,” said AACo Managing Director Jason Strong.
Westholme cattle are raised on pristine tracts of Mitchell grass and grain finished on proprietary blends that include wheat, sorghum and molasses. Rich marbling – throughout the cut – delivers a signature tenderness and a juicy steak that offers a timeless experience, every time. The families that produce Westholme beef are dedicated to stewarding the land, and have a collective obsession with crafting the finest beef in the world. These families take great pride in delivering the best steak from their home – our station – to plates around the world. The award winning commercial sample was finished on grain at AACo’s Goonoo Feedlot in central Queensland; and the crossbred sample came from Aronui Feedlot in the Darling Downs.
Westholme cattle grazing on Wylarah Station, before being finished on a grain-based ration.
Competition judges assessed visual raw appearance as well as a sensory taste panel covering tenderness, juiciness, flavour and overall liking. The crossbred Westholme sample with 32% marbling achieved 748 points out of a possible 910; and the commercial sample with 37% marbling scored 671 points.
The crossbred sample was described by judges as “Tender, very juicy, great flavour. Rich and rounded”. The commercial sample feedback was “Wonderful clean and caramel aroma, very tender beef with cereal flavour and very juicy.”
Westholme beef carries rich marbling throughout the cut, to deliver signature tenderness and a juicy steak every time.
Also held on the night was an auction to raise money for the Royal Flying Doctors Service, where Enoch Bergman of Swan’s Veterinary Clinic, WA, auctioned a number of donated items. An AACo Wagyu striploin raised an impressive $4500 for the charity, taken home by long-time supporter of the RFDS and AACo, Jane Hughes of Hughes Pastoral Company.
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 our fine food distributor for Singapore, Culina. The event also marked the 10th anniversary of working with each other to deliver high quality beef experiences in Singapore.
80 of Singapore’s top chefs attended the launch to celebrate and taste the best of Australian beef. Pictured left are Chef Kim Sunok of META, Chef Nicholas Scorpion of Oxwell Co, Chef Carlos Montobbio of Esquina Restaurant, Chef Andrew Baldus of Meatsmith at the Westholme Launch in Singapore.
As the guests arrived they were welcomed by MC and our Singapore Brand Ambassador, Terry Farrell. Our Managing Director Jason Strong, and Culina’s General Manager Leelyne Yeo also took to the stage to share their excitement around the launch Westholme.
We were honoured to have 4 of Singapore’s top chefs prepare and serve a range of unique “bite sized” dishes showcasing selected Westholme cuts which proved to be wonderful examples of the versatility of this brand.
Chef Greg Bess from Spago by Wolfgang Puck prepared a Westholme Binchotan Beef Striploin, and a Westholme Kalbi Sandwich with marinated Rib eye, vine ripened tomatoes, Gochujang aioli, wild rocket and avocado.
Chef Daniel Chavez of Ola Cocina Del Mar prepared a Westholme Lomo Saltado, which is a stir fried Peruvian Cantonese Westholme Wagyu Ribeye with onions, tomatoes, Soy Sauce and red wine vinegar. This dish payed homage to Chef Daniel’s Peruvian heritage and the Cantonese heritage of Singapore.
Chef Malcolm Lee, recently awarded his first Michelin Star for his restaurant Candelnut, prepared Westholme Grilled Beef Short Ribs with Buah Keluak Sambal.
The final Westholme dish was prepared by Chef Rishi Naleendra from Cheek by Jowl who served a Westholme Tataki with fermented soy and apple, showcasing Westholme Rump Cap.
For many chefs following the busy weeks of the Formula 1, it was their first night off in weeks so it was a great party that went long into the night. For more photos from the event follow our Facebook and Instagram.