Welcome to Westholme

This is Nature–Led Australian Wagyu.

Westholme is led by the land and by a belief that better land makes better beef. When raised better, the taste is better. Better for the environment. Better for the way we eat today. Full flavour, cross cultural, open kitchens. For open-pasture grazers and Michelin-star gazers. The star chefs and rising stars. For the next 200 years. 

Westholme produces Nature-Led Australian Wagyu. 

Westholme believes in letting the land lead and if they take care of the land and grass then the rest will take care of itself. The result is signature Australian Wagyu built on a genetic lineage tracing back to Japan and imbued with the terroir of this changing landscape.

Westholme’s four principles:

• Let the land lead.
• Adaptation is our only constant.
• Honour all animals. 
• Celebrate food culture everywhere. 

A Nature-Led Position.

Their cattle graze freely, moving at will across their rangelands for the first three years of their lives. Calves are raised by their mothers and family groupings are allowed to roam freely together. They only allow people (station hands, vets, land managers & vets) to intervene as needed, checking on the health of the cattle, ensuring that they have easy access to water, and making sure the grass isn't overgrazed.

Westholme cattle graze on native plants such as Mitchell Grasses, Bluegrass, Native Millet and Minty Pom-Poms. The cattle are grain-finished, meaning they are fed a unique grain mix made of grains prepared on the station and either grown themselves or sourced locally whenever possible. This grain mix contains cotton seed, oats, distiller's grain, almon hulls, molasses and sorghum.

Led by the Land, Westholme steward 16 million acres of rangeland guided by the natural ecosystem of northern Australia. Their team is invested in building a circular, sustainable ecosystem that integrates crops and cattle. 

The Westholme Wagyu herd genetics have been refined and cultivated over the past three decades to produce the finest Wagyu that is best suited to our environment and lifestyle. When Westholme’s Mitchell mothers are bred with Wagyu sires, their Cross program is produced, which is a fusion of fat and lean. 

Healthy, happy and well cared for cattle are integral to Westholme's nature-led approach. Westholme employ the Five Domains approach, which moves beyond preventing bad animal welfare to actively promoting positive animal welfare. The approach focuses on good nutrition, a healthy environment, sound physical health and positive behavior to promote a positive mental state. All of this gives exceptional marbling for the beef and a taste both deep and round with delicate mouthfeel and a clean finish. Their beef delivers exceptional juiciness, an amazing silky texture and succulent, buttery biscuit flavours.

Westholme’s Nature-Led approach produces high-quality Wagyu with a signature flavour – a combined output of their people, their approach, and their land. 

Their signature flavour reflects the Northern Australian terroir, a taste both deep and round with a delicate mouthfeel and a clean finish. We offer a versatile range of cuts well-suited for many preparations and global good cultures. 

Westholme’s purebred Wagyu beef has a richer eating experience and more robust marbling. Whereas Westholme’s first-cross Wagyu, a hybrid of Wagyu bulls and Mitchell cows, offers an ideal balance of fat and lean.

We are proud to partner with Westholme as our Australian Wagyu offering at Classic Fine Foods. We aim to bring you the finest ingredients from around the world, and Westholme is a perfect example. 

For more information about the Westholme Wagyu cuts available at Classic Fine Foods, contact our Meat team or your Account Manager.