[rmp_menu id="3512"]
[responsive_menu_pro menu_to_use="landing-page"]

Born wild to graze free on the vast rangelands of northern Australia, our Westholme herd are the culmination of almost two centuries of traditional know-how combined with our passion to continually do better. Of course, consistently exceptional eating quality is the finale of all that we do, and we are continually learning and refining as part of our drive to improve on perfection. This constant evolution is our craft. It ensures Westholme wagyu has the perfect balance of fine textured wagyu, marbled fat and exceptional flavour, making it a unique Australian wagyu preferred by top chefs around the world.

Where to buy

Whether you’re one of the world’s finest Chefs, a premium butcher or inspired home chef, you can find Westholme at one of our trusted partners. While usually enjoyed in the best restaurants the world over, Westholme wagyu is now available for you to order and experience in the comfort of your own home.

From the station

For the first two to three years of their lives, our Westholme herd roam the northern Australian rangelands, eating a diverse diet of grasses and legumes. Their primary food is native Mitchell grass, which turns from green tussocks during the wet season to ‘standing haystacks’ during the dry season.

To the plate

The flavours and texture of Westholme wagyu are unique: buttery, caramelised, rich and lingering. We also hear it from our partners, chefs, and diners who are impressed by our consistency and quality. This is our craft. It’s who we are. Westholme is the wagyu that only Australia could produce, and that we are proud to perfect.

Trusted by the world’s best Chefs

Discover why these leading chefs choose Westholme.

Jarrod Walsh of Hartsyard

Justin Smillie of Il Buco Alimentari
e Vineria (New York City)

Cooking with Westholme

Cook these dishes at home with recipes by Chef Clayton Wells of Automata (Sydney).

Westholme Wagyu Tataki with Almond Miso & Lime Dressing, Rock Chives & Shiso

Westholme Slow Cooked Wagyu Rump Cap with Pastrami Spices, Smashed Celeriac & Malt Pickles