Launched at TheTasteLab at Classic Fine Food London headquarters, a group of chefs and tastemakers experienced a Wagyu menu cooked by chef Paul Greening.

Greening said: “Cooking with Westholme is a sheer delight, it’s an absolutely formidable beef product. Its behaviour when cooking far exceed expectations, and due to the unique mixture of fat and lean, chefs can produce a consistent, premium product every single time.”

Greening’s menu included a smoked bavette tartare with Sturia Oscietra caviar, a pan roasted Westholme fillet with spiced beetroot relish, a braised Westholme brisket with celeriac puree and a sliced truffle, a grilled flank and flat iron Westholme steak with black garlic butter and pickled turnips and the grand finale was some Aussie barbequed Westholme Tomahawks with triple cooked chips.

Richard Sanders, group meat specialist for Classic Fine Foods added: “Paul Greening delivered an exceptional menu, which was extremely well received by all.

“The menu showcased the versatility and depths of flavour which can be produced by this exceptional Wagyu and we are delighted to have been chosen as Westholme’s exclusive partner to distribute throughout the UK.”

Westholme is grazed for two years on grass before spending a minimum of 270 days feeding on grain and the Westholme cattle live free range for the first two years of their life. The independent Meat Standards Australia (MSA) supports Westholme.

Sustainability is an important consideration for Westholme. Terry Farrell, Westholme brand ambassador, commented: “What we now call sustainability, is what we at Westholme used to just call farming. It’s of critical importance to us and has been since we started some 200 years ago.

“We are exceptionally proud of our heritage and take our stewardship of the land extremely seriously. We are responsible for approximately 1 % of the entire Australian land mass (this is equivalent to the size of Belgium), and our Wagyu herd at 120,000 head is now the largest in the world.”