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.
Slightly smaller than a Porterhouse steak, Westholme Australian Wagyu T-Bone 9MBS still have both a sirloin and fillet on the bone that offers a rich flavour and juiciness.
Chefs Tip: Season steak well and massage with oil, sear both sides and then reduce heat slightly and cook steak until browned, about 4 minutes on each side or 50C internal. Rest for 5-7 mins