Australian Wagyu
Westholme is one of Australia's leading Wagyu producers, raising fullblood and crossbred Wagyu cattle from Japanese genetics on vast Australian stations. The result is beef with significantly more marbling than standard Angus, at a more accessible price point than Japanese A5.
It's worth understanding how Australian Wagyu differs from Japanese. The breed genetics originate from the same Japanese bloodlines, but the farming environment, feed programmes and scale are different. Crucially, the grading systems are not equivalent. Japan uses the JMGA scale — A1 through A5 with a Beef Marbling Standard (BMS) of 1 to 12 — which captures fine distinctions at the very top end. Australia uses the AUS-MEAT system, which scores marbling from 0 to 9+. The Australian system is less granular at the upper end, meaning there's a wider spread of quality within the top scores than in the Japanese system.
We carry Westholme as sirloin, ribeye and tomahawk — both impressive cuts with visible marbling and rich, buttery flavour.
Australian Black Angus
Our Australian Black Angus is grain-fed premium beef known for consistent marbling, tender texture, and clean, deep flavour. The extended grain finishing gives even fat distribution and a richness that grass-fed Angus alone doesn't always achieve — premium everyday steaks that deliver reliable quality without the price point of Wagyu.
We source from two of Australia's leading grain-fed Angus programmes: Stockyard, grain-fed for a minimum of 150 days, and Omugi, a barley-fed programme (omugi means "barley" in Japanese) with a distinctive character from its grain finishing. Both produce well-marbled, flavourful beef of the same premium standard.
Depending on availability, your steak will come from one of these producers. We supply whichever is in stock at the time — you'll always receive a single producer's beef, never a mix.
How To Cook
Bring steaks to room temperature before cooking. Season with sea salt and cook in a very hot, dry pan — turning every 30 seconds for the most even result. For Westholme Wagyu, the marbling will render naturally and no extra fat is needed. For Stockyard and Omugi, a small amount of beef dripping or oil in the pan helps the crust develop.
Aim for medium-rare to medium — a core temperature of around 52–55°C. Rest for at least five minutes before slicing. Cut against the grain.
Delivery
All beef is delivered frozen via insulated packaging. UK next-working-day delivery on orders placed before 2pm. Complimentary weekday delivery on orders over £225.
