Short Cuts: A Guide To Understanding Your Wagyu

A Cut with Many Names 

As evidence for its adaptability, look no further than its popularity in restaurants around the world. In France (Entrecote) it is lightly seasoned, sauced with Cafe de Paris and served with a side of frites. It is thinly sliced and grilled in Korea (꽃등심 kkotdeungsim), cooked over open flame churrascos in Argentina (Ojo de Bife), and Dry-Aged in steakhouses across the US.  

Balance of Fat and Flavour 

The ribeye, found between the 6th and 12th rib of the cattle, primarily comprises the longissimus dorsi muscle and is a mecca for intramuscular fat or marbling. It’s the balance of fat and lean that gives Westholme’s ribeye its signature robust, beefy flavours along with its dissolving texture. And because the rib section is so large, chefs have the flexibility for large-format feast-like presentations or thinly-sliced bites to savour. 

A Chef’s Take 

Chefs around the world have put Westholme’s ribeye on display and shown first-hand its many interpretations. In San Francisco Brandon Jew of Mister Jiu's salt-baked a two bone rib, cracking the lemongrass infused eggshell casing to reveal a perfectly roasted prime rib. In Chicago Jenner Tomaska sliced it thin and served it as a carpaccio underneath trumpet mushrooms. We've seen it served with fries at La Boeuf Volant in Paris and with Umeboshi butter in New York City’s Contra kitchen with Chefs Jeremiah Stone and Fabian van Hauske. 

We are trying to create the most terroir-driven, Nature-Led Wagyu possible, infusing the flavours and textures from our native grass pastures and the unique lifestyle our animals lead. Paired with chefs who treat our steaks like canvasses for their creativity and culinary traditions, it’s a natural combination.