Coming from the highest credentialed Wagyu bloodlines to ever leave Japan, Westholme Wagyu cattle are free to roam the vast Australian stations, fed on Mitchell grass and finished on a blend of grains for exceptional flavour and succulent texture. All graded to the highest MSA guidelines ensuring the highest quality every time.
4-5MBS Westholme Wagyu Tenderloin has a marble score of 4-5, giving well marbled and incredibly tender fillet steaks.
Averaging between 2.5kg and 2.7kg the 4-5MBS Westholme Wagyu Tenderloin is an entry level quality wagyu but still fit for any restaurant.
Cooking tip(for 250g steak): Rub a little oil into the Tenderloin before cooking. In a hot pan, cook the steak fat side down first to render the fat before searing the other sides. Turn the heat down to medium and cook for 3-4 mins on each side. Rest for 5-7 mins before serving. Best cooked medium to let the fat melt and give the meat a more intense taste.