Westholme 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.
Stockyard Australian Black Angus
Stockyard is one of Australia's premier grain-fed Angus programmes, producing beef with consistent marbling, tender texture, and clean beef flavour. Grain-fed for a minimum of 150 days, Stockyard cattle develop even fat distribution and a depth of flavour that grass-fed Angus alone doesn't always achieve.
We carry Stockyard ribeye, fillet and sirloin — all excellent everyday premium steaks that deliver reliable quality without the price point of Wagyu.
Omugi Beef
A newer addition to the range. Omugi — meaning barley in Japanese — is a barley-fed beef programme producing well-marbled, flavourful steaks with a distinctive character derived from the grain finishing.
We carry sirloin and ribeye. A strong option for anyone looking for something a step above standard Angus with interesting provenance.
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.
