Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Vast pastures of Mitchell grass nourish our cattle where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time. Tender, luscious, and delightful are only a few words to describe the hand-cut
Westholme fillet steak that you and your guests will enjoy. The rich marbling will melt during the cooking process and this helps to produce the special flavour, texture and juiciness that Wagyu is renowned for.
Chefs Tip: Season and rub in a little oil. Sear in a hot pan, reduce the heat to medium, cook on each side for 4-5 mins for medium, cooking to medium lets the marbling melt. Rest for a good 5 mins before serving. Bring it to the next level, add a slice of pan-fried foie gras on top of your steak.
Read the guide and tips from our in-house butcher and bring the experience of fine dining to your home: How to cook the perfect steak