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.

Westholme Australian Wagyu Ribeye 6-7MBS has impressive marbling and a succulent channel of fat running through it, giving it the renowned Wagyu flavour and juicy texture.

Chefs Tip: As a tender cut of beef, ribeye is best enjoyed between rare and medium. Preheat a cast-iron skillet over high heat until very hot. Season well and massage a little oil on the steak . Sear steaks for one minute each side. Continue to cook 4-5 mins each side for medium and rest for 5-7 mins.