Chuck Eye Roll

Tenderloin

Intercoastals

Knuckle Vector

Rib Blade Meat

Chuck Tender

Shortloin Cuts

Shin Vector

Tail Vector

Beef chopped up on Slab

Striploin

Chuck Meat Pcs

Outside Flat

Oyster Blade

Point End Brisket

Cows Posing

Karubi Plate

OP Ribs Prepared

Flank Vector

Cuts of meat on metal trays

Skirt Vector

Shin Shank

Navel End Brisket

Casual Stable Shot

Flap Meat

Round Vector

Shortloin

Topside Cap Off

Bone-in Chuck Rib (Chuck Short Ribs)

Oyster Blade Tip

Tri Tip

Tongue

Clod

Chuck Vector

Bolar Blade

Chef by the city

Topside

Cheek Vector

Short Rib

Flank Steak

Rip Cap

Tongue Vector

Chef by the City (vertical)

Tomahawk

Outside Skirt

Rump Cap

Cows by sunset

Petite Tender

Roast Biff

Tail

Blade Vector

Cube Roll Pcs

Topside Vector

Chuck Tail Flap

Boneless Chuck Rib

Tenderloin Straps

Cheek

Inside Skirt

Deckle

Brisket Vector

Our Cuts Background

D-Rump

Bone In Short Rib

Rib Set Vector

Eye Round

Rump Vector

Hanging Tender

Grilled_Brisket_Header

Knuckle

Nancy Silverton's Brisket al Forno

Grilled Brisket Lettuce Wraps

Our Story Left Content

The latest in Australian Wagyu and food culture. The Marrow is your destination for culinary inspiration. Learn more.

The Marrow - Wagyu Inspiration - Westholme

Austral Downs

Description

Sign Up

More of Glentana

Shank

Recipe Page Anchor

Product Enquiry

For information about our products, please complete the form. Alternatively you can find all our product information https://westholme.com/faq

Chefs

Cuisines

Our Story Image StoryProduct

Grilled Brisket Recipe P1 - Left

Biodiversity

Brunette Downs

Products

Techniques

Eva Downs

Our Land Header

Our Land

Canobie terrain

More of Avon Downs

We are experts when it comes to Australian Wagyu. Be inspired by insights, cuts, techniques and cuisines, as well as the recipes from our chef partners. 


Masterclass - Wagyu Cuisines and Techniques - Westholme

Eye of Round

More of Brunette Downs

Country

Description - South Galway

General Enquiry

For Portal access or general enquiries please contact Westholme Reception on +61 7 3368 4400 or submit your query using our general contact form.

Clod Cuts

Marrow P3 Left Chef Main

Image 

Marrow-P4

Grilled Brisket Ingredients - Garnishes

Garnishes

City

Loin

Forage

Restaurants

Open downs at Austral Downs

More of Dalgonally

Chefs 

Industry-leading chefs talk us through their creative process and how Westholme Wagyu inspires new culinary explorations.

Plate Short Ribs

Westholme In Detail

Round

Round Cuts

Chuck

Chuck Cuts

Contact Us

Brisket Al Forno Ingredients - Horseradish Cream

Horseradish Cream

Grilled Brisket Recipe Intro Card

WHAT IT MEANS TO BE NATURE-LED

What it means to be Nature-Led

Bone-In Chuck Short Rib

Marrow Header

The Marrow

Block text - Avon Downs

Contact Preview

Westholme wagyu at Brunette Downs

Bone-less Chuck Short Rib

Marrow P4 Left

Rib Finger Meat

Peeled Knuckle

Content Grid Contact Us

Craft

Good Nutrition

Physical Health

Healthy environment 

Positive Behaviour

Positive Mental State

Animal Walfare Content

Beef Chopped up on Slab

Canobie

Marinade

Anthony Lagoon

RIght Text Our Land

Recipe Filters

Right - Image

Grain silos at Aronui

Method

Loin Cuts

Salsa Verde

Chef related

Chef by the City

Explore

Lake Sylvester at Brunette Downs

Instagram

Staff at Wylarah

Marrow Story Carousel

Marrow Recipes Header

We are continually inspired by leading chefs and the way they create and innovate with Westholme Wagyu.