Westholme Wagyu Sirloin Steak

Name: Westholme Wagyu Sirloin Steak | MBS 8–9 | FINE & WILD
Brand: CLASSIC FINE FOODS
SKU: WESTHS250
Price: 59.0 GBP
Availability: InStock
Rating: 5.0 (8 reviews)

£59.00

Australia MBS 8–9 Australian Wagyu (Westholme Pure) Born wild, raised on native Mitchell grass, grain-finished 330+ days Japanese Wagyu genetics imported in the late 1990s

An MBS 8–9 Australian Wagyu sirloin from Westholme — born wild on the northern rangelands, raised on native Mitchell grass, and grain-finished for over 330 days. Japanese genetics, Australian terroir. Abundantly marbled with a buttery, melt-in-the-mouth texture and a clean, deep, lingering finish.

£59.00

An Australian Wagyu sirloin steak from Westholme, graded MBS 8–9 — the top tier of their Pure range. Westholme is one of Australia's most respected Wagyu producers, managing every stage of the supply chain from breeding through to plate. Their genetic lineage traces back to three founding sires imported from Japan in the late 1990s — among the highest-credentialed Wagyu bloodlines to have left the country.

Westholme cattle are born wild on the rangelands of northern Australia and roam free in family groups for the first two to three years of their lives, grazing on native Mitchell grass — a hardy tussock grass found only in Australia, growing on vast alluvial plains that were once an ancient inland sea. After this pasture phase, the cattle move to Westholme's own feedlots for a minimum of 330 days on a proprietary grain mix, much of which is grown on-station. It is this combination of an extended grass-fed foundation and a long, carefully managed grain finish that gives Westholme its character: a clean minerality and deep beefiness from the rangeland, overlaid with the buttery richness and melt-in-the-mouth texture that high-marbling Wagyu is known for.

At MBS 8–9, this sirloin is abundantly marbled. The intramuscular fat has a low melting point, which means it begins to render at relatively gentle heat, basting the meat from within and producing an exceptionally juicy, tender steak with a rich, lingering finish. This is a steak that rewards restraint — cook it gently, rest it properly, and let the marbling do the work.

The beef is cut in the UK and blast frozen to −28°C.

Producer: Westholme, northern Australia. Cut in the UK.

Ingredients: Beef (sirloin)

Storage: Store frozen. Defrost in the refrigerator for 24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Remove the sirloin from the freezer and defrost in the refrigerator for 24 hours. Once defrosted, take the steak out of the fridge 15–20 minutes before cooking. Pat the surface completely dry with kitchen paper. Season with flaky sea salt — nothing more. The marbling provides all the richness this steak needs.

At MBS 8–9, this is a heavily marbled steak, and the fat begins to render at a lower temperature than conventional beef. The key is to cook it gently enough that the fat melts through the meat rather than running out of it. High, aggressive heat for too long will cause the marbling to render out before it has had time to baste the muscle fibres from within.

Heat a cast-iron pan or skillet over medium-high heat — hot, but not screaming. You do not need to add oil — the fat in the steak will be sufficient. Place the steak in the pan and sear for 2–3 minutes per side until a golden crust forms. If the steak is thick (3cm+), stand it on its fat edge for 30 seconds to render the cap.

For a steak in the 250–350g range, the pan sear alone should be enough to reach medium-rare at the centre. For larger steaks (400g+), finish in a 160°C oven for 3–5 minutes after searing. Use a probe thermometer — target 50–52°C at the thickest point for medium-rare.

Rest the steak for at least 5–8 minutes. Wagyu at this marbling level holds its heat well and the juices redistribute quickly.

Slice against the grain. At this marbling score, even the sirloin — a leaner cut by nature — will have a soft, almost dissolving texture. The flavour is rich and buttery with a clean, lingering finish.

This steak does not need sauce. A pinch of finishing salt, perhaps a small amount of freshly grated wasabi if you want to lean into the Japanese heritage, or simply good bread to mop the plate. Keep accompaniments light — a simple green salad, steamed rice, or plain roasted vegetables.

A 250–300g steak serves one generously. A 400–450g steak can comfortably serve two when sliced and shared.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

An Australian Wagyu sirloin steak from Westholme, graded MBS 8–9 — the top tier of their Pure range. Westholme is one of Australia's most respected Wagyu producers, managing every stage of the supply chain from breeding through to plate. Their genetic lineage traces back to three founding sires imported from Japan in the late 1990s — among the highest-credentialed Wagyu bloodlines to have left the country.

Westholme cattle are born wild on the rangelands of northern Australia and roam free in family groups for the first two to three years of their lives, grazing on native Mitchell grass — a hardy tussock grass found only in Australia, growing on vast alluvial plains that were once an ancient inland sea. After this pasture phase, the cattle move to Westholme's own feedlots for a minimum of 330 days on a proprietary grain mix, much of which is grown on-station. It is this combination of an extended grass-fed foundation and a long, carefully managed grain finish that gives Westholme its character: a clean minerality and deep beefiness from the rangeland, overlaid with the buttery richness and melt-in-the-mouth texture that high-marbling Wagyu is known for.

At MBS 8–9, this sirloin is abundantly marbled. The intramuscular fat has a low melting point, which means it begins to render at relatively gentle heat, basting the meat from within and producing an exceptionally juicy, tender steak with a rich, lingering finish. This is a steak that rewards restraint — cook it gently, rest it properly, and let the marbling do the work.

The beef is cut in the UK and blast frozen to −28°C.

Producer: Westholme, northern Australia. Cut in the UK.

Ingredients: Beef (sirloin)

Storage: Store frozen. Defrost in the refrigerator for 24 hours before cooking. Once defrosted, use within 2 days. Do not refreeze.

Preparation / Cooking