Classic Fine Foods is proud to partner with Westholme, a leader in Australian wagyu beef. Learn more about the brand in this article.
Established in 1824, Australian Agricultural Company (AACo)- the producer of Westholme -is the oldest continuously operating company in Australia.
Coming from the highest credentialed Wagyu bloodlines to ever leave Japan, Westholme Wagyu is renowned for its impressive marbling and exceptional taste.
A certified halal product, Westholme has become the beef of choice for top chefs around the world.
How are Westholme wagyu cows raised?
The Wagyu cow breed is originally from Japan. The Westholme Wagyu herd was founded over 20 years ago on champion Japanese Wagyu bulls and now breeds the highest credentialed Wagyu bloodlines outside of Japan.
The Westholme herd is bred, grown and nurtured across 15 stations in Queensland and the Northern Territory in northern Australia. Their cattle graze across a network of stations that are stewarded by families who dedicate their lives to the land and to ensuring happy cattle, free from stress.
The cattle are free to roam in the vast Australian landscape on Mitchell grass then finished on quality grains of wheat, sorghum as well as oats all sweetened with molasses to add trace minerals, for at least 330 days.
Their Wagyu bulls are selected for their fertility and for their fine marbling and exceptional flavour. The bulls are matched with Mitchell mothers, a breed of cows that has been developed to thrive in Northern Australia. This cross of full-blood bulls and Mitchell cows is unique to Westholme, meaning there is no other wagyu like Westholme.
Westholme pride themselves on the commitment to animal welfare. Their cows are born wild and free in an environment that’s carefully monitored so they have access to shade, clean water and a nutritious diet. To make the cattle stay relaxed, they keep them in their family groupings and calves stay with their mothers until ready to wean.
Why is Westholme wagyu so good?
The careful breeding and rearing of Westholme wagyu has created a wagyu like no other;
Palate
Westholme evokes memories of adventures gone by, it is brimming with potent beef character and underpinned by a nutty, roasted quality and a caramelised aroma.
Texture
Don’t let the elegant ruggedness of Westholme fool you. It has a gentle tenderness that simply melts in your mouth. Marrying definition and suppleness, its juiciness delivers a mouth-watering sensation.
Optic
A well-defined muscle structure, an acknowledgement of Westholme’s craftmanship, is densely streaked with a wealth of marbling. Taking on a golden hue when cooked, reminiscent of a setting sun.
How is wagyu beef graded?
Australia is one of the biggest producers of wagyu beef in the world, and uses its own grading system. This scale, the AUS-MEAT marbling system. This scale goes from 0 (no marbling) and tops out at grade 9 (extraordinary amounts of marbling) and everything above it (scores 10, 11, and 12), are graded 9+.
Westholme cattle are graded to these stringent MSA guidelines to ensure consistent flavour and texture every time.
Check out our full selection of Westholme products here.
Take a look at our blog post on our recent Wagyu, Whisky and Wine event at TheTasteLab here.
Check out Westholme’s website for recipe inspiration here.
Take a look at our Youtube shorts of how to cook a Westholme steak perfectly here.
Need tips on how to cook the perfect Westholme striploin? Check out our YouTube shorts on how to cut, cook and slice Westholme wagyu steaks here.
