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25.01.2022 What is Westholme wagyu? Wagyu means Japanese cattle but our Westholme wagyu tells an Australian story. Descended from an esteemed herd of Japanese Black wagyu, our full-blood sires are matched with our own Mitchell cows to create the pinnacle Australian expression of wagyu. Born wild and free on the rangelands of northern Australia, our Westholme herd grazes native grasses for their first years, before being finished on our own steam-flaked grain mix for at least ...330 days. At every step of their journey, they are cared for by our dedicated team of cattlemen and women - our every interaction is to ensure they are comfortable and relaxed. This is the Westholme craft, a combination of genetics, environment, nutrition, diligence and care that results in an Australian wagyu of distinction. Westholme wagyu offers a remarkable eating experience in terms of tenderness and flavour, in the balance of buttery and caramelised notes, and extraordinary lingering mouthfeel. See more

25.01.2022 Our #Westholme calves are the product of our Full-Blood wagyu bulls and our own Mitchell cows, a breed we have developed to thrive on the vast northern Australian rangelands. Building on over a century of working the land, our Mitchell mothers are a key element in our craft. Calm, sturdy cows with a strong maternal drive they compliment the wagyu sires by nurturing our Westholme calves, who stay with their mums until they are ready to wean.

24.01.2022 Were layering up the smoky flavours with this easy steak sandwich - head over to the link in bio for the full recipe. Before its cooked, the meat is dusted with chipotle (or use smoked paprika) then its cooked over a barbecue or char-grill. A corn salsa and crushed lime-spiked avocado amp up the Mexican mood. We use striploin (also called New York strip) here but you can use any Westholme fillet - just make sure you slice the meat across the grain. Check the notes at the bottom of the recipe on our site to learn how to get subtle smoke notes from the barbecue without overdoing it.

24.01.2022 When you’re cooking for an occasion, it goes without saying that the hero dish has to be outstanding. But sides are crucial too, balancing and supporting the flavours and textures of the main dish, adding pops of contrasting colour, and contributing to a sense of festivity and bounty. Check the links in our bio to find the Buttermilk Slaw that goes with our grilled T-bone, the Roasted Carrots that partner our harissa-rubbed eye fillet, the Root Vegetable Chips that we serve with boneless rib-eye, the Scorched Broccoli that plays a delightful second fiddle to striploin and the classic Creamy Mash that works so well with our bone-in rib-eye. #tbone #eyefillet #ribeye #striploin #sirloin #wagyu

23.01.2022 How do you feed a whole table with wagyu? An epic steak is great but there are also so many ways to feed a crowd with our wagyu. Yesterday we shared a great recipe for spicy brisket in lettuce wraps - it’s excellent fare for a casual shared table feast. Scroll through for other ideas, including a flank steak that’s carved at the table and @meilin21’s grilled and roasted rump, plus the steamed sticky rice parcels she makes with the wagyu trim. ... All the recipes are on our site - links in bio! #wagyu #australianwagyu #westholme #brisket #flanksteak #rumpsteak @pissinginthepunchbowl @chrisnlanier

22.01.2022 Tradition is grounding, says @krisyenbamroong from @ntmrkt LA. It informs what I do but at the same time I’m never beholden to orthodoxies. All I really care about is that it’s delicious. That’s definitely the case with Kris’s Thanksgiving menu, shared at home with his immediate family. The central dish is a Thai salad, built around Westholme sirloin brushed with a soy glaze so it chars and caramelises on the grill. The steak is then sliced, tossed with plenty of greens a...nd herbs, and a dressing with fish sauce, coconut sugar, lime juice and chilli. It’s all about letting the inherent qualities and flavours shine through, says Kris. Great steak, great herbs, great dressing, great company. It’s all about hitting that balance. We’ll be sharing the recipe on Sunday as part of the launch of our sizzling new documentary series, Resetting the Table. #resettingthetable #krisyenbamroong #nightmarket #sirloin #thanksgiving #thaibeefsalad See more

22.01.2022 There’s a sixth sense, a feeling I get, when I touch something really high quality, says @krisyenbamroong of our wagyu. I can feel that I’m working with something quite special here. The colour is so rich, the colour of the fat, how it’s distributed through the meat, it’s all beautiful. Watch Kris cook our wagyu sirloin steak salad in our IGTV Resetting the Table video and follow the link in our bio to get the recipe yourself. #resettingthetable #krisyenbamroong #nightmarket #sirloin #thanksgiving #thaibeefsalad #westholmeinteriors

22.01.2022 Chef Matt Moran is showcasing Westholme in his new Kitchen Tales digital series, premiering next Wednesday on his social channels. Kitchen Tales’ fun format sees Matt welcoming well-known Australians into his home kitchen to talk about a key food moment in their lives. Matt uses each food memory as the jumping off point for a dish that he cooks with his guest. We’re looking forward to seeing what magic he makes with our Australian wagyu. Actor Meyne Wyatt is Matt’s first guest, followed by regenerative farmer Charlie Arnott. @mattmoran @meyneg @charliearnott1 #wagyu #australianwagyu #mattmoran

22.01.2022 At The Butler Potts Point, che Amber Doig has embraced the #westholmeplatesforgood campaign with a rump cap dish that layers Latin flavours. We marinate it in adobo, a Mexican meat rub with chillies and roasted garlic, then sear it quickly on the grill, says Amber. The meat is dressed with a warm vinaigrette that includes huitlacoche (say weet-la-coch-ay), a corn fungus thats a delicacy in Mexico. The huitlacoche brings a funky and weird element that contrasts with... the meat and cuts through the fat, says Amber. On the side, a pickled salad of onion and radish is finished with salt and lime like a margarita. Amber loves having Westholme wagyu on the menu. Its rich, flavourful meat, she says. We are always fighting over the offcuts in the kitchen. Provenance is also a factor. I like their ethical approach to meat, she says. The cattle have space to roam, the beautiful pastures - all the things youd like to envision about where your food comes from, Westholme lives up to that. During the Plates for Good campaign, Westholme donates the value of every wagyu dish back to the restaurants staff. Its a great promotion, says Amber. We appreciate that Westholme would give back to help our staff who have been doing it so tough. Its an amazing initiative. #WestholmePlatesForGoof #sydneyrestaurants #thebutlersydney #wagyu #rumpcap See more

21.01.2022 Dad will never tell you what he wants for Father's Day, but if there's one thing we know he'll love, it's our Westholme wagyu served up by some of Sydney's best chefs. And if you book in for Dad now, you'll also help our hospitality industry as part of #westholmeplatesforgood. For each custom-created wagyu dish ordered, we'll donate the purchase price to out-of-work staff tips at: @hartsyard ... @oliokensingtonst @cucinetta_sydney @thebutlersydney @thebotanistkirribilli @banksiisydney @boppandtone See more

21.01.2022 @boppandtone's kiwi-born head chef, Sa Vaafusuaga has always infused his cooking with Mediterranean flabours inspired by his international travels. His Wynyard Park restaurant has fast become a Sydney culinary go-to, and we're excited that they've come on board for #westholmesplatesforgood. Order the wagyu at Bopp and Tone this week and we'll donate the price to their staff out-of-work fund. It's an important cause with a delectable hook, so make sure you book ahead and help us get hospitality back on its feet.

21.01.2022 When youre eating out this weekend in #Sydney, choosing a Westholme #wagyu dish is also a way to show support for the restaurants staff - like @amberdoink from @thebutlersydney, pictured here with her Latin-influenced rump cap with pickled onions. Were putting the purchase price of every dish straight into each restaurant's tips jar as part of our #westholmeplatesforgood campaign. We'd love you to help us give a little extra to the #restaurant people we #love. This weekend... is your last chance to participate. See more #WestholmePlatesforGood dishes in the highlight on our profile page and look out for our Australian wagyu at: @hartsyard @oliokensingtonst @cucinetta_sydney @thebutlersydney @thebotanistkirribilli @banksiisydney @boppandtone See more

19.01.2022 Today’s bone-in rib-eye recipe isn’t just dinner, it’s an event. This is an excellent dish to share between two, or between a larger group if you build it up with extra sides. Sometimes you just want to keep the accompaniments classic so we’re serving this steak with roast mushrooms, extra creamy mash and an easy red wine sauce. With a thick piece of wagyu like this, ‘reverse searing’ is a great technique to have up your sleeve. This means starting the cook slow and low in the oven then searing it fiercely to finish. Let us know what you think! #boneinribeye #ribeye #wagyu

19.01.2022 To care for our cattle to the high standards we set for ourselves, we need to know them at every stage of their lives. Westholme combines traditional farming with state of the art technology from the DNA profiling of every bull to individual electronic ear tags that track movement, growth, family groupings and medical history. This ensures traceability, both for biosecurity purposes and to enable continual advancements in handling, feeding and care regimes alongside sustainable farming practices to ensure our herd remains in peak condition. Traceability enhances quality: we use the information we gather to craft the flawless dining experience that is a Westholme signature.

18.01.2022 There are so many ways to cook our #wagyu. Reverse searing means slowly cooking a steak at low temperature until the interior is cooked as desired, then completing the #cooking process by grilling the exterior over high heat. Traditionally, wagyu cooking begins with #grilling the surface of the #steak. Thats why starting with a focus on the interior is called reverse searing. The slower cook is particularly handy for controlling the internal temperature of thick steaks, s...uch as our handsome T-bone. Its the perfect way to get evenly cooked wagyu with a juicy interior and a magnificent charred crust. Gently roasting in a low oven (100C-135C / 212F-275F) is one way to begin a reverse sear. In the recipe were sharing on our site today (see link in bio), we reverse sear under the hood of a barbecue on gentle heat, then build up the flames for a fierce finish. The rich butteriness of our 1kg (50 oz) T-bone is contrasted by a bitter, smoky rub with coffee and smoked paprika. The wagyu is accompanied by a tangy buttermilk slaw and quick-pickled onions. Wed love to hear what you think of this recipe - its on our site and is accessible via link in bio. See more

18.01.2022 If you could see tasty, surely it would look like this? The carefully crafted balance of lean and fat gives our Australian wagyu its signature tenderness, flavour and juiciness. #australianwagyu #chuckflap #chuckflaptail #meatlover

17.01.2022 Hartsyard owner/chef @jayjaewalsh is a big fan of our chuck tail steak. Its the best cut, he says. I love how consistent it is, flavoursome and juicy, with the marbling dispersed so evenly through the whole piece of meat. Jarrod is serving the steak as part of the #westholmeplatesforgood campaign, which finishes on Sunday. Were donating the price of every Westholme wagyu dish back to the restaurants staff to support them during a tough year. At Hartsyard, the ch...uck tail steak is part of a five-course tasting menu. We slow cook it, grill it over ironbark and brush smoked beef jus over the steak to serve, says Jarrod. Head to Newtown over the weekend to enjoy this great dish and support @hartsyards staff at the same time. Read more about Jarrod Walsh in a Culinary Dispatch chef profile on our site. Link in bio. See more

17.01.2022 Our #cattle are our heroes and we are devoted to giving them the best life possible. Born wild and #free in an #environment thats closely monitored, they always have access to shade, clean water and nutritious food. When required, our cattlemen and women walk their charges from paddock to paddock to ensure high-quality grazing, nurturing the environment as well as the herd. Animals are kept in family groupings which ensures they are relaxed, and calves stay with their mothers until ready to wean. If our animals require medical treatment, veterinary care is swift and diligent. The highest quality care is part of our #Westholme craft - we love watching our herd grow and thrive.

17.01.2022 Sometimes its nice to use a larger cut of beef and let long, slow cooking do all the work! In this case we make the most of rostbiff, a magnificent piece of rump, cut into generous chunks and slow-braised so it absorbs the flavours of the curried cooking liquid and subsides into fall-apart succulence. This curry is inspired by south India and uses a key ingredient - fragrant fresh curry leaves - in two different ways: theyre slow-braised along with the beef and fried to scatter over the finished dish.

16.01.2022 Westholme wagyu is uniquely Australian. Our Full-Blood herd is derived from prized Japanese Black wagyu sires and cows, brought to Australia in 1996 and nurtured by a small group of local cattlemen and women. We continue to improve this herd of unrivalled provenance, building on wagyu royalty to craft an Australian wagyu like no other. We match our wagyu sires with our own Mitchell cows, a breed we have developed to thrive on the pristine northern Australian rangelands where... our cattle graze. You may have eaten wagyu, but have you enjoyed Westholme? Purchased from: @haverickmeats (Syd, AU) @goldbelly (US) @otto_gourmet (Germany)

16.01.2022 We love hearing how chefs use our wagyu. When it comes to seasoning, all our chefs agree its important but they sometimes have very different approaches. Chef Jason James at The Butler Potts Point uses a light scattering of sea-salt flakes before cooking. I keep it light, he says. You dont want to overwhelm the meat. Chef Clayton Wells is more lavish, generously coating each cut with salt flakes. As marbled fat melts, it mingles with the salt and lets the flavou...r shine through, he says. At Hartsyard, chef Jarrod Walsh soaks intercostal in brine overnight. It controls the seasoning, penetrating the meat, so its not salty in just one spot, he says. Chef Lino Sauro at Olio Kensington Street has a completely different approach. We never season before cooking, he says. Westholme meat already has so much flavour. We sprinkle flaked salt at the end, just to enhance the final taste. What all these chefs agree on is that the wagyu is the star. You want to use salt just to bring out the flavour, says Jason Roberson. "You want the meat to shine." See more

16.01.2022 Jarrod Walsh took the reins a few years ago at Hartsyard and never looked back. The Enmore institution has never ceased to delight, and its third incarnation offers snackable spins on fine dining that emphasise flavour and dynamism. Every great restaurant is only as good as its staff, which is why we're proud to be supporting Hartsyard through #westholmeplatesforgood. Order the Wagyu dish this week and we'll donate the cost price to their staff out-of-work tips.

16.01.2022 Food is great but eating and how we eat is infinitely more interesting, says @krisyenbamroong in our Thanksgiving video. Grounded in Thai traditions but just as anchored in Los Angeles, Kris’s household gathering features a Thai steak salad made with our sirloin. Watch the video on our IGTV and get the recipes on our site via link in bio.... #resettingthetable #australianwagyu #thanksgiving #westholme #wagyu

15.01.2022 Theres so much going on with this rump cap recipe by @c_j_wells from @automata_syd. Its brined, rubbed with a pastrami spice mix then slow-roasted at low temperature. The brining brings a real depth of flavour, says Clayton, And the spice rub creates those smoky low-and-slow barbecue flavours without actually using a smoker or barbecue. The rump cap is carved like a classic Sunday roast and served with smashed celeriac and malt pickles. If youre going to have people over you can just chuck it in the oven during the day and its going to be perfect for dinner, says Clayton. See the full recipe on our website along with others from our Clayton Wells collection.

14.01.2022 Eating out this weekend? Head to our partners Olio@Kensingtonstreet, Hartsyard, The Butler Potts Point, Catalina Rose Bay, Banksii Vermouth Bar & Bistro, Cucinettaor The Botanist Kirribilli and join our #WestholmePlatesForGood, initiative. For each Westholme wagyu dish ordered, we'll donate the purchase price to their out-of-work staff to support our partners in hospitality during these difficult times. We know better than most that it takes time and community to rebuild, and are proud to back our friends and family in hospitality.

13.01.2022 The important seasons in the northern Australian rangelands arent summer and winter, theyre the wet and the dry. And the wet season will soon push into northern #Queensland, where our Westholme #wagyu graze wild and free. The storms usually start to roll in during September, says #Westholmes rangelands manager Naomi Wilson. It starts with scuds, small storms and isolated downpours coming across the landscape. Theres a daily rhythm as well as an annual one. During the... day, theres humidity and thunderhead clouds and in the afternoon they turn into rain, she says. As the months roll on, the wet intensifies. You get monsoonal troughs from the north and they push more significant rain, peaking in February or March and continuing into April," says Naomi. "It doesnt rain every day but whatever does come down gives us the grass we graze throughout the rest of the year. See more

13.01.2022 Westholme’s sizzling documentary series Resetting the Table launches this week with @krisyenbamroong’s unconventional, intimate Thanksgiving. Resetting the Table is a series of videos, recipes, photography and stories rolling out over the coming months. We join groundbreaking chefs in great food cities as they reshape traditions for challenging times. See how restaurant chefs cook at home. Learn how to cook a steak. Understand key ingredients and the passion for sourcin...g. Witness the honouring of heritage made new. Get the recipes to reset your own table, using our Australian wagyu. Series 1 focuses on the US, beginning with Kris Yenbamroong’s Thai Thanksgiving with his household, where the @ntmrkt chef lays bare the principles that underpin his freewheeling, flavour-forward cooking style. Over the coming weeks, we’ll also travel to New Orleans, Seattle and Austin, in videos featuring @suzannegoin @ninacompton @edouardojordan @cheftimhollingsworth @meilin21 @kristenlkish #resettingthetable #westholme #wagyu #australianwagyu #sirloin #thaifood #thanksgiving See more

12.01.2022 One of the elements that sets our wagyu apart is the fine, even marbling. These veins of fat run through the muscle, melting as they cook, basting the wagyu, and contributing to our signature tenderness and juiciness. Our distributors and chef partners around the world tell us they love the balance of lean and fat in our Australian wagyu. The combination is exhilarating: roasted and caramelised aromas combine with rich buttery notes. On the palate, our wagyu is exquisitely flavoursome and sweet, truly melting in the mouth.

11.01.2022 Have you seen our mouthwatering How To Cook A Steak video, starring @ninacompton and our Australian wagyu striploin (New York strip)? Nina shows us how she pan-sears our wagyu. The great thing about a cut like this is that the marbling allows the fat to protect the muscle so it doesn’t overcook and it’s very tender, she says. Watch the whole video on our IGTV and get Nina’s recipes via link in our bio.... #westholme #wagyu #australianwagyu #neworleansfood #ninacompton #howtocookasteak

11.01.2022 Have you caught up with the new #recipes on our site, showcasing some of the many ways you can cook our #wagyu? Harissa-rubbed sirloin is layered with hummus and roasted carrots. Theres slow-braised spiced rump with fried curry leaves. We take you through reverse-searing in a dish that showcases our handsome T-bone. And weve put a salady spin on steak and chips with golden-roasted lemony potatoes and pan-seared Scotch fillet. There are so many places to take our Australian wagyu. Youll find all these recipes via the links in our bio, or head to westholme.com/blog and scroll through our collection.

10.01.2022 Our Westholme wagyu rump steak also called top sirloin is such a versatile cut. It loves being the star of a rice bowl thats big on veg, grains and bright pickles and ferments. Think of this as a concept as much as its a recipe, playing around with the accompaniments, using whatever you have to hand. When choosing your bowl ingredients, think about a mix of textures and flavour profiles. Contrast soft with crunchy (butter lettuce and radish), cooling with spicy (cucumber and kimchi) and always add something bright, like our quick pickled mushrooms to jazz up the flavour. One extra tip: if you dont have shiitake mushrooms, you can also use a peeler to shave carrot strips and pickle those instead!

10.01.2022 If you're eating out this weekend, why not spend on a good cause? Join our #westholmeplatesforgood, intiative and when you choose the Westholme wagyu we'll donate the purchase price to our partners out-of-work staff to support those who need it most during these difficult times. We know better than most that it takes time and community to rebuild, and are proud to back our friends and family in hospitality. Make a booking at Olio Kensington St, Hartsyard, The Butler, Catalina, Banksii Vermouth Bar & Bistro, Cucinetta, Bopp and Tone or The Botanist and be part of #WestholmePlatesForGood now.

09.01.2022 Chef Hamish Inghams Sydney restaurant @banksiisydney is built around a love of vermouth and the botanicals that infuse it. People think of vermouth as the bottle in grandmas cupboard but it can be so much more than that, he says. Its in key cocktails like martinis and spritzes and its so interesting to use in food. For the #WestholmePlatesforGood campaign, @chefhamishingham has created a char-grilled rump cap dish dressed with a jus made from rosso vermouth, a red...dish, bittersweet version of the fortified wine. Essentially, its a pepper sauce with vermouth as the base instead of wine, says Hamish. I reduce it with black pepper and native pepperberry until its really glossy. Rump cap is a favourite cut. I love the flavour and the even #marbling all the way through, he says. When you cook it and give it a good rest it has a bit of texture rather than falling apart. The rump cap is sliced, dressed with the jus and showered with horseradish. Hamish expects this #Westholme #wagyu dish to be popular during the Plates for Good campaign. Until the end of August, Westholme will donate the purchase price of Westholme wagyu dishes directly to participating restaurants staff. I think its a great idea over this COVID period when a lot of people have been struggling, says Hamish. For us to use great produce and give back to our staff at the same time is a no-brainer. Theres only so much we can do as a business so its nice for someone to step in and extend a helping hand. See more

09.01.2022 For a Sydney seafood restaurant, Catalina Rose Bay loves its wagyu, with Westholme tenderloin featuring on the entree menu as a tartare and as a main course steak with polenta. We wouldnt normally use the same product twice on a menu but in this case we do because its so good, says executive chef Mark Axisa. Its not unusual for diners to order both Westholme dishes for their meal. Catalinas tartare is made using the ends of the tenderloin. The trim is just as good a...s the rest of the cut, says Mark. Chopped wagyu is seasoned and topped with housemade sourdough toast. The traditional toppings - cornichons, mustard, parley, eschallots and a cured egg yolk - are presented for diners to mix at the table. The centre portion of the tenderloin is cut into steaks, seared in a very hot pan, then served with polenta, parmesan aioli and a beef jus that takes three days to make. Westholme wagyu is such a good product that you really dont need to do much to it, says Mark. We just bring out the flavour, choosing accompaniments that complement without overwhelming. The team at Catalina jumped on the #westholmeplatesforgood campaign as soon as they heard about it. During the shutdown our team reduced from 65 to six, says Mark. It was especially hard for our overseas staff - they had nothing to rely on. Happily, reopening meant scaling back up. Weve been able to get everyone back and its great to have this extra support for our team, he says. See more

08.01.2022 Sicilian chef Lino Sauro has a strong, long-standing relationship with Westholme wagyu. He had it on the menu in his Singapore restaurant Gattopardo, he looks back fondly on a visit to outback station Brunette Downs in 2017, and Westholme wagyu is a signature feature of his current Sydney restaurant Olio Kensington Street Its a consistently good product, says Lino. I know the cattle are looked after from the moment theyre born and that Westholme knows every single an...imal. When you have to take a helicopter to look at a mob, you can imagine how much space they have to roam! Its a nice feeling to know where my meat comes from. Being part of Westholmes Plates for Good program was an easy decision. We have a saying in Italian, One hand washes the other hand. Its about helping one another out, says Lino. Westholme and supplier Haverick Meatshave been really supportive through the shutdown and recovery. Now they have this nice idea to support staff that still arent back to their full salary. I am very happy because at the same time I can make my customers happy and give some extra benefits to my team too. During the #WestholmePlatesForGood promotion, the purchase price of each wagyu dish is donated back to a staff fund to help them through tough times. Olio has two Westholme wagyu dishes on the menu. The first is pappardelle with rich beef cheek ragu, the second is a chargrilled rump cap served with truffle jus. Im not normally a guy who promotes a product, says Lino. But Westholme is different. I have a personal relationship with them and I can really get behind it. See more

08.01.2022 Have you seen our ever-growing collection of recipes? Weve just added a salady spin on steak and chips. Zingy kale and pistachio pesto forms the base, golden-roasted lemony potatoes are tumbled with green beans and piled on top and the crowning glory is thin slices of our pan-seared Scotch fillet. Follow the link below to make the most of our Australian wagyu. https://westholme.com.au/scotch-fillet-salad #westholme #wagyu #westholmewagyu #recipe #homechef #cooking #food #instafood

08.01.2022 Theres so much going on with this rump cap #recipe by @c_j_wells from @automata_syd. Its brined, rubbed with a pastrami spice mix then slow-roasted at low temperature. The brining brings a real depth of flavour, says Clayton, And the spice rub creates those smoky low-and-slow barbecue flavours without actually using a smoker or barbecue. The rump cap is carved like a classic Sunday #roast and served with smashed celeriac and malt pickles. If youre going to have people over you can just chuck it in the oven during the day and its going to be perfect for dinner, says Clayton. See the full recipe on our website (link in bio) along with others from our Clayton Wells collection.

07.01.2022 Modern Italian #restaurant @cucinetta_sydney focuses on seafood and pasta and, in its early days, chef Vincenzo Mazzotta didnt see the need for meat on the #menu at all. It was only when a customer asked us for a steak that we started looking for one we really liked, he says. Vincenzos search took him to Westholme. Its high quality with the best flavour and marbling, and it is so consistent, he says. Its actually lifted the business a lot. At the moment, hes gri...lling #Westholmes Scotch fillet and serving it with roasted bone marrow and housemade condiments including bay leaf butter and confit garlic. The dish is part of the #westholmeplatesforgood campaign, which runs until mid-September. Were standing by our restaurant partners in tough times by donating the price of each Westholme #wagyu dish to the restaurants staff. Its a really good idea, says Vincenzo. Weve had to reduce working hours so giving something back to our staff is really exciting. Were also finding our customers are very happy to support the restaurant and our people. See more

07.01.2022 There’s a feeling I get when I touch something really high quality, says @krisyenbamroong of our sirloin flap. I only have to touch this wagyu to know I’m working with something special. The colour is so rich, the colour of the fat, how it’s distributed through the meat, it’s all beautiful. The @ntmrkt LA chef trims perimeter fat, then cuts the wagyu into portions around a hand span in width. Kris then butterflies open the thicker parts so that each portion is around 1.5...cm ( in) thickness. The sirloin fillets are swiped through a soy glaze then grilled hard before slicing to toss through a Thai steak salad. #sirloin #wagyu #australianwagyu #westholme

05.01.2022 New recipe for Grilled Brisket Lettuce Wraps! Brisket takes time to prepare but very little effort: you can let a marinade and a long, low oven cook 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. We often think of secondary cuts for cool-weather braising but they work just as well in summer when slow-cooking is augmented with a quick lick of the grill. ... For this recipe, we use bold, spicy flavours that play beautifully with pull-apart meat - they’re layered into the marinade then built up further with condiments and sides. Lettuce leaf wraps and a table full of ingredients mean people can assemble the dish themselves. It might get a bit messy but there’s no doubt it’s going to be delicious! Head to our site for the full recipe. #wagyu #australianwagyu #westholme #brisket #gochujang #lettucewraps @pissinginthepunchbowl @chrisnlanier

05.01.2022 Corey Bagshaw and his wife Rachael run Glentana Station in central #Queensland. At any time, there are up to 13,000 #cattle in their care. Corey, a fifth-generation farmer, is happiest when hes out on the #land. I struggle when the guys are out working cattle, having fun, and Im stuck in the office, he says. Working my team, horses, cattle - I love it. A great day would start with a horseback muster into the yards. The cattle are left to graze wild and free most of the... time, but theyre walked into the yards a few times a year for weight, growth and health checks, branding, weaning and to see if the cows are pregnant. Checking for pregnancy is the big, exciting one, says Corey. This year we had a 97% pregnancy rate, which is very satisfying. The cows are walked back to the grasslands to birth and nurture their calves. Its good to see them mother up with their calves, says Corey. See more

05.01.2022 Steak. Fries. Butter. Sometimes you cant beat simple, says chef Clayton Wells from Sydneys Automata. You get this beautiful eye fillet [also called filet mignon], sear it, baste it in the pan with butter, rosemary and garlic, then eat it with shoestring fries cooked in goose fat, he says. Its not complicated but this is one of the great meals. The steak is topped with herby, mustardy Cafe de Paris butter. Make it, freeze it, then slice off a disc whenever you want... a dose of classic Parisian bistro at your place. Watch Clayton cook this dish and head to our website for the complete recipe. https://westholme.com.au/wagyu-eye-fillet-with-goose-fat-fr

04.01.2022 We love it when our favourite chefs showcase Westholme wagyu. At @chophouse_sydney, Matt Moran puts our Australian wagyu rump cap alongside beef from his family farm. We know Matt loves his meat, so we’re proud he’s chosen Westholme. At Chophouse, steaks are grilled on a beautiful Montague broiler which uses a flat plancha to sear and high heat to cook the meat as desired without losing moisture. As they say at Chophouse, We know when to get out of flavour’s way. @chefmattmoran #mattmoran #rumpcap #westholme #wagyu

04.01.2022 This weekend is your last chance to help us make a real difference to the lives of hundreds of hospitality workers as part of #westholmeplatesforgood. Get out there and have a great meal for a great cause. We'll be donating the purchase price of every wagyu dish sold to the respective out of work tip funds at the following restaurants. Each has crafted something unique with our product just for this weekend. Hartsyard Olio@Kensingtonstreet Cucinetta Sydney... The Butler Potts Point The Botanist Kirribilli Banksii Vermouth Bar & Bistro Bopp & Tone Make sure you book ahead to avoid disappointment. The industry thanks you. See more

03.01.2022 As soon as chef Jason James put his Plates for Good dish on the menu at The Botanist Kirribilli last Friday night, diners jumped on board. Its a great campaign, he says. Its great for our staff and Westholme is an excellent product so its great for our diners too. During the Plates for Good campaign, Westholme donates the purchase price of each wagyu dish back to the restaurants staff: its a way to show how much we value our restaurant partners as they navigate ...the pandemic. Our companies have similar values, a similar culture, says Jason. Its all about looking after our staff. His Plates for Good dish is a Westholme wagyu flank steak with confit shallots and chimichurri on the side. The flank suits the Botanist, says Jason. I try to use cuts that people might not have tried before. We find diners always want to try something new and when you say wagyu peoples eyes light up. Roberson has been using Westholme ever since he first tried it. As a chef, if you love a product, you do something with it, he says. I love that Australian story too, families running the stations, people living on the properties. It ties into provenance, which is really important to us. We can trace exactly which farm the meat comes from. #westholmeplatesforgood #platesforgood See more

03.01.2022 Westholme #wagyu is born and raised in Queensland, #Australia but we are proud to partner with #chefs, #restaurants and home cooks all around the world. Head to our story so we can introduce you to the lands where we craft our Australian wagyu.

03.01.2022 Our wagyu spend their early years grazing wild and free on the vast rangelands of northern Australia. Cattle stay in family groups, nourished by tropical rains and native grasses, and calves are nurtured by their mothers until they’re ready to wean. #wagyu #australianwagyu #westholme #cattlecountry

03.01.2022 Out of ideas for Father's Day? Be a big winner with Dad and the hospitality industry by joining #westholmeplatesforgood. Simply order Westholme wagyu at any of the below restuarants and we'll donate the purchase price to out of work staff. We like to think it's two great causes for the price of one. Make a booking to dine with any of our partners and help us make a difference to an industry that really needs it this Father's Day. @hartsyard ... @oliokensingtonst @cucinetta_sydney @thebutlersydney @thebotanistkirribilli @banksiisydney @boppandtone See more

02.01.2022 Resting #wagyu is a crucial part of cooking it, allowing the muscle fibres to relax. Moisture is reabsorbed so more juices are retained in the cut rather than spilling onto the cutting board or plate. The rule of thumb is to rest meat at room temperature for half the time its cooked. At @banksiisydney, @chefhamishingham char-grills rump cap before resting and slicing it to create his #westholmeplatesforgood dish. The Plates for Good campaign runs until mid-September. During this period, the purchase price of every #Westholme wagyu dish is donated back to the restaurants staff as a show of our support during tough times.

01.01.2022 There are so many places you can take Westholme #wagyu. This flavour-layered dish borrows from the Middle East with a lemony hummus base, herb-flecked grain #salad, golden-roasted carrots and harissa-brushed #sirloin. Serve it as weve done on individual plates or go communal with a bountiful shared platter in the middle of the table. See the full #recipe on our site, via link in bio.

01.01.2022 Faithfully delicious, The Botanist Kirribilli is currently serving this incredible chargrilled Westholme wagyu with confit shallot and chimichurri as part of #WestholmePlatesForGood, initiative. Make your way to Kirribilli and order it this week, and we'll donate the entire purchase price to their out-of-work staff fund. Westholme stands by our partners in hospitality to help them get back on their feet during this difficult time.