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Westholme - Wagyu Ribeye Mb. 6-7

Unmatched Marbling, Exceptional Flavor

     Westholme Wagyu, born and raised amidst the vast rangelands of northern Australia, is crafted for professional kitchens. The herd boasts a pedigree, derived from the world’s finest Wagyu. Westholme is the only producer with documented heritage from three founding patriarch bulls: 001 Hirashige-Tayasu (Kedaka line), 002 Itomoritaka (Fujioshi line), and 003 Kitateruyasu-doi (Tajiri/Tajima line). This exclusive F1 “first cross” of Full-Blood Wagyu bulls and Mitchell cows creates a unique expression of Australian Wagyu -- unmatched marbling, exceptional tenderness, and a deep, complex flavor profile. Simply put, there’s no Wagyu quite like Westholme.

About this cut - Ribeye

     The ribeye comes from the rib section of a cow, specifically the ribeye muscle, which is the widest and richest part. It's located near the front quarter, just above the ribs. Ribeye steaks can be purchased bone-in or boneless. Bone-in ribeyes, like T-bone steaks, offer a classic presentation and add depth of flavor to the meat. Boneless ribeyes are ideal for roasting whole or cutting into thick steaks for grilling, pan-frying, or griddling. Their rich marbling makes them especially suited for high-heat cooking methods that caramelize the exterior while leaving the interior juicy and flavorful.


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