Westholme
Story
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Craft
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Story
Land
Craft
Products
Purchase
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Contact Us
Chefs
Industry-leading chefs talk us through their creative process and how Westholme Wagyu inspires new culinary explorations.
EXPLORE BY:
Chefs
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Brandon Jew
Chris Cosentino
Clayton Wells
Daniel Chavez
Jeremiah & Fabian
Jeremiah Fabian
Kris Yenbamroong
Kristen Kish
Lucas Sin
Mei Lin
Nancy Silverton
Scott Pickett
CLEAR
APPLY
Techniques
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Butterfly
Japanese konro grill
Smoking
Techniques
CLEAR
APPLY
Cuts
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Bavette
Brisket
Cheek
Cheek Meat
Chuck
Cube Roll
Cuts
Eye Fillet
Flank
Flank
Intercostals
Knuckle
Loin
Point End Brisket
Rib Cap
Rib Eye
Ribset
Round
Rump Cap [Natural Fall]
Rump Cut
Scotch Fillet
Shin
Short Rib
Shortloin
Sirloin
Skirt
Striploin
T-Bone
Tail
Tallow
Tomahawk
Tongue
Topside
CLEAR
APPLY
Cuisines
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Argentine
Chinese
Cuisines
European
French
Italian
Japanese
Mediterranean
Mexican
Middle Eastern
Modern Australian
Portugese
Steakhouse
Thai
Wood-fire
CLEAR
APPLY
Chicago Chef Bob Broskey
In The Kitchen with Diana Davila
In The Kitchen with Jonathan Capitaine
Recipes
Nancy Silverton's Coulotte Steak Sandwich
Recipes
Nancy Silverton's Pepper Steak "Dal Rae"
Recipes
Nancy Silverton's Grilled Wagyu Tagliata
Troy Jorge Q&A
Recipes
Techniques
Porcini Rubbed Ribeye - Wagyu Recipe - Nancy Silverton
Recipes
Kristen Kish’s Westholme Bavette with Crushed Olive Sauce and Sweetcorn, Snap Pea and Smoked Yoghurt Salad
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