Westholme cattle were first brought to Northern Australia from Japan more than 20 years ago, with a lineage that traces back to champion Wagyu bulls and cows. These cattle are born wild and roam free on vast Queensland pastures, where they feed on native Mitchell grass. These are some seriously happy cattle, well cared-for by families dedicated to crafting the finest beef on earth.
This beef is well-marbled, supremely tender and possessing a rich, decadent flavor that can only be found in Wagyu. New York strips, filets and ribeyes may be their best-known cuts, but lesser-known cuts such as ribeye cap, bavette and culotte are equally worthy of delicious discovery.