Cattle being herded across a vast, open field at sunset.

Nature-Led Australian Wagyu

Holistic production approach delivers high-quality Wagyu with a signature flavour. Westholme Wagyu is a one-of-a-kind Australian beef known for its exceptional quality. Top chefs and wagyu lovers alike prefer Westholme Wagyu for its extraordinary marbling that achieves a beautiful, caramelized crust, a tenderness that stays juicy all the way through, and a beefy flavor associated with grass feeding on the plains of northern Australia.

The Westholme Australian Wagyu Story

Westholme stewards roughly 16 million acres in Queensland and the Northern Territory, guided by the natural ecosystem of northern Australia. Their herd thrives in this environment, roaming millions of open acres covered in native grasses like Mitchell Grass—which is found only in Australia—along with dozens of other plants, herbs, and seasonal forage. By letting the land lead, their wagyu is imbued with the terroir of northern Australia and every cut has a signature flavor that is the combined expression of their people, their land, and their Nature-Led approach.

Westholme wagyu is prized by chefs around the world for its consistency and versatility. Known for its balance of fat and lean, it will stand out in simple preparations or pair well with flavors and techniques from global food cultures. Their New York strip and ribeye make for a showstopping centerpiece, while the bavett is a sleeper prized by chefs. For the low and slow chefs, the brisket is among the most tender and flavorful we’ve ever tasted.