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.
The impressive marbling of Westholme Australian Wagyu Fillet 6-7MBS will melt during the cooking process, creating the distinctive flavour, texture and tenderness of Wagyu beef.
Chefs Tip: Season and massage some oil on the steak. Sear in a hot pan, then turn the heat down to medium, cook on each side for 4-5 mins for medium, cooking to medium lets the marbling melt. Rest for around 5 mins before serving.