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The Future of Wagyu with Westholme Wagyu

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Follow us: Stay up to date with our butchery and business partners.

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May 20

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May 18

🍊 This week we proudly launched our Australian exclusive partnership with Chauvel Australian Citrus Fed Purebred Wagyu @fredspaddington inviting some of the country’s very best chefs!

🍊 Check out the highlights of this incredible product that our chefs loved — enjoying its exceptional flavour and appreciating its sustainable practices from a dedicated family-run business.

🍊🍊🍊Australian Family Owned & Operated: @chauvelwagyu is proudly sourced from Elbow Valley Beef, a family-run operation with a legacy spanning over 180 years. They prioritise ethical beef production, ensuring quality from pasture to plate!

🍊🍊🍊Unique Feeding: It’s cattle enjoy a specially blended diet of grain and local citrus pulp, enhancing the meat's tenderness, juiciness, and subtle sweet aromatic flavour while reducing waste.

🍊🍊🍊Ethical Practices: The family have built 6 state-of-the-art feedlot sheds, designed for the health and comfort of the cattle. It’s about raising the best beef with care for the environment!

🍊Reach out to our sales team to find out more about this sensational new product & pricing.

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May 11

✨At the forefront of innovation, our product development team is dedicated to meeting the unique requirements of our restaurant and hospitality partners. We’re excited to introduce an exquisite terrine - Jambon Persillé, crafted with our in-house charcuterie expertise!

🇫🇷Originating from Burgundy, France, this delicacy features the finest cured ham, slow-cooked in a savory broth of white wine, garlic, and herbs, and blended with fresh parsley.

🍇 It’s a superb centrepiece for any charcuterie board, offering the authentic flavours of France in every slice.

🧀🍷Ideal as an appetiser or gourmet snack, this terrine perfectly adds uniqueness and decadence to your menu.

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May 8

A huge congratulations to our outstanding meat supply partner, The Grill @theinternationalsydney, for securing the No.14 spot in The World’s 101 Best Steak Restaurants for 2025 👏

Nestled in Sydney’s CBD, this renowned spot is led by Culinary Director @chefjoelbickford, showcasing the finest in world-class produce. Highlights include our impressive 1.2kg Kidman Premium MB 4-5 Bistecca Florentina and other cuts, expertly cooked over ironbark coals, amidst a setting of uber-chic elegance🍷🔥

We applaud their commitment to classic cuisine excellence and superior steak quality in a world class fine dining setting. Cheers to their success and culinary brilliance💥

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May 6

🇮🇹 Crafted by our skilled in-house culinary team, our artisan Smoked Mortadella pays homage to Italian tradition with a modern twist!

🌱 Handmade using the freshest, natural ingredients, it’s a meticulous blend of lean quality pork, enhanced with whole black pepper, mace, red wine & coriander.

🕯️The journey continues in our smoking chamber, infusing a rich smoked flavour into every slice. Enjoy a luscious, silky take on Italy’s beloved cold cut!

🧑‍🍳 We’re committed to providing value-added solutions that seamlessly integrate into your busy kitchens, removing the guesswork. Reimagine your menu with our authentic, flavourful Mortadella!

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May 4

Witness the craftsmanship of our butchers as they carve perfectly frenched veal cutlets from whole racks, ensuring every portion meets the highest quality and presentation 💫

Sourced from the lush, rolling valleys and pristine flowing rivers of NSW’s Northern Rivers region, our veal benefits from a landscape rich in fertile pastures and clean water - ideal for raising young cattle using the highest animal welfare standards ✅

The area’s natural environment produces veal with a light pink hue, fine texture, and subtle, delicate flavour, creating Australia’s finest veal 🌱

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Apr 30

🌟We are the proud meat supply partners to @bistecca.sydney and @grillamericano who have been recognised among The World’s 101 Best Steak Restaurants List for 2025 🌏! We are thrilled to extend our congratulations on this achievement. 🎉

🌟 Bistecca, a hidden Tuscan-gem by the Liquid and Larder crew in Sydney’s CBD is an intimate underground dining experience with a cult following. They specialise in Florence’s favourite cut: Bistecca alla Fiorentina cooked over open fire using our Riverine Premium Beef🔥

🌟 In Melbourne’s vibrant culinary scene, Chris Lucas’s Grill Americano impresses with an extensive classic steak selection, from their 1.2kg Bistecca to sharing Rib Eyes and Wagyu Hanger Steaks, all expertly cooked on the Josper grill. The restaurant blends Italian-inspired cuisine with a vibrant refined atmosphere.

We applaud their unwavering dedication to excellence in Italian-style cuisine and superior steak quality!🥩

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Apr 29

🔥Transform your menu with our Hot Smoked Pork Speck! Crafted from our premium pork and lovingly prepared by our creative in-house chefs, this delicacy offers a traditional taste with a unique twist 🐖

Our hand-selected pork belly is brined for 5 days, infused with salt, sugar, and aromats. Afterward, it’s coated in a rich blend of Mediterranean spices before being hot smoked over aromatic Beechwood 🌿

Perfect as thick-cut bacon, lardons, or even braised, our Pork Speck enhances any dish, bringing innovative flavours to busy kitchens 🔪

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Apr 27

✨Discover the Art of Marbling with Westholme Wagyu Striploin ✨

🔪 Our skilled butchery team invites you to discover the exquisite differences in marble scores of @westholme Striploin:
MB 4-5, MB 6-7, and MB 8-9.
Each score offers a unique level of richness and flavour to hero your dishes. What’s your fancy?

☘️ Sourced from family-run farms spanning 16 million acres across Northern Australia, Westholme cattle thrive in a natural ecosystem, with every station playing a vital role in the supply chain, from breeding and grazing to feed lotting. These dedicated farmers uphold the highest animal welfare standards ensuring their cattle thrive and forage freely.

🥩 Let us help find the perfect marble score for you!

#WestholmeWagyu #Wagyu #MarbleScore #SustainableFarming

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Apr 24

🔥 Indulge in The Dry Dock’s Signature Confit Pork Bun!

🍻 Step into history with a modern twist at Balmain’s oldest pub, @drydockhotel, reinvented to include a European bistro with French flair. Treat your taste buds to their signature Confit Pork Bun, a true melt in your mouth experience!

🐖 We start with our premium pork belly, that our team has expertly brined for over 48 hours and smoked to exacting specifications. The succulent pork is then paired with a vibrant Mojo Rojo remoulade, infused with veal jus, delivering a burst of flavours.

Finished in the Josper charcoal oven, it’s perfectly glazed and caramelised, nestled in a fresh milk bun and paired with hand-cut sour pickles and crispy fries.

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Apr 22

Discover the luxurious taste of our 2GR Full Blood Wagyu Beef Tongue!

Expertly thinly sliced by our skilled butchery team, this delicacy boasts the finest texture, and richest flavour. Available fresh, pickled, or pre-cooked for your convenience, makes the perfect companion for busy kitchens 👩‍🍳

Haverick Meats is a proud key supply partner of @2GRWagyu which is Australian owned and raised sustainably with the highest welfare standards, ensuring unrivalled quality. Renowned for its impressive intramuscular fat, this Wagyu offers the highest 9+ marble score 💥

#AustralianWagyu #FullBloodWagyu #SustainableFarming