Westholme Wagyu is premium Australian beef produced by the Australian Agricultural Company (AACo), a cattle company that has operated since 1824. The cattle are raised on the vast grasslands of Queensland and the Northern Territory for four to five years.
If you would like to explore Australian Wagyu in Jakarta, Bistecca offers several cuts, from a 200 g tenderloin to a 1 kg tomahawk.
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What Is Westholme Wagyu?
Westholme Wagyu is premium beef from Australia. Four elements shape the land where the cattle are raised, their genetics, how they are cared for, and the degree of marbling throughout the meat.
The following is an explanation of each element.
1. Ranchland and Environment
Westholme manages approximately 16 million acres of rangeland across 15 cattle stations in Queensland and the Northern Territory. The cattle graze freely on Northern Australia's natural grasslands under the care of ranchers.
Westholme describes the influence of the region's land and grasses on its beef as the "terroir of Northern Australia".
2. Wagyu Genetics and Mitchell Cattle
Wagyu cattle were first brought from Japan to Australia more than two decades ago. Their breeding programs have since developed over many years to suit local conditions.
Westholme's F1, or First Cross, cattle are bred from full-blood Wagyu bulls and local Mitchell cows. Mitchell cattle were selected for their sturdy frames and strong maternal instincts, which help their calves thrive across the northern rangelands.
Westholme's bloodlines also trace back to three notable Japanese bulls: 001 Hirashige-Tayasu of the Kedaka line, 002 Itomoritaka of the Fujiyoshi line, and 003 Kitateruyasu-doi of the Tajiri/Tajima line.
This combination of genetics produces densely marbled beef with tender muscle fibers.
3. Raising and Feeding Methods
Westholme cattle begin their lives grazing on grass and are then grain-finished for at least 300 days.
This finishing period helps develop intramuscular fat, the fine streaks of fat distributed throughout the meat. Wagyu fat also has a relatively low melting point, contributing to its melt-in-your-mouth texture.
Westholme's approach to animal care follows the Five Domains model, which considers nutrition, physical health, environment, behavior, and mental state. This philosophy is reflected in the brand's motto, "Born wild to graze free".
4. Three Product Lines and Marble Scores
Westholme offers three product lines with different flavor profiles and levels of marbling. The marble scores below offer a useful guide when exploring premium steak, including Australian Wagyu selections at Bistecca.
· Pure: The most densely marbled line, with scores from MB 9+ to 10+. The intense richness is best enjoyed in smaller portions.
· Cross: A cross between wagyu and Mitchell cattle, offered in three marbling ranges: MB 4-5 (balanced), MB 6-7 (ample), and MB 8-9+ (abundant).
· Forage: A grass-fed line with a marble score of approximately MB 5+. It has a more pronounced beef flavor that reflects the character of the rangelands.
Australian Wagyu Steaks at Bistecca
Bistecca combines the atmosphere of a New York steakhouse with the warmth of a Florentine ristorante. Our Prime Steak Selection includes Australian Wagyu cuts delivered chilled and never frozen to preserve their texture and flavor.
1. Tenderloin MB 5-6 (200 g)
Tenderloin is one of the most tender parts of the animal and has relatively little external fat. At 200 g, it is the lightest wagyu steak portion on the menu.
Consider this cut if you are trying wagyu for the first time, prefer a leaner steak, or would like to leave room for dessert.
2. Rib-Eye MB 6–7 (300 g and 500 g)
Cut from the rib section, the rib-eye has prominent intramuscular marbling. As it cooks over the grill, the fat softens, adding a rich, juicy character to the beef.
At Bistecca, the 300 g cut is a good portion for a single, while the 500 g cut is best shared.
3. New York Strip Loin MB 6-7 (300 g and 500 g)
Strip loin has a firmer bite than rib-eye and a distinct strip of fat along one edge. It offers a savory, caramelized flavor and a substantial steak texture while retaining wagyu's characteristic tenderness.
4. Picanha MB 4–5 (300 g)
Picanha is a South American-style cut taken from the rump cap, with a thick layer of fat on one side. Its moderate marble score gives it a pronounced beef flavor without an overly rich finish.
5. Tomahawk MB 4-5 (1 kg)
A tomahawk is a rib-eye with its long rib bone left intact. This cut is designed to be shared by two or three guests, whether for a family dinner or a business meal.
The 1 kg Tomahawk MB 4-5 is available at both Bistecca PIK Avenue and Bistecca SCBD.
Signature Steak at Bistecca
Bistecca also serves its 1 kg Signature Bistecca Fiorentina, dry-aged for 21 days. If you would like to compare different beef cuts, the menu includes Certified Australian Black Angus and USDA Prime Beef.
Wagyu Dishes Beyond Steak at Bistecca
Beyond grilled steaks, Bistecca prepares wagyu in several other dishes.
1. Wagyu Beef Carpaccio
Thin slices of raw wagyu are served with porcini mushrooms, crunchy walnuts, 24-month-aged Parmigiano Reggiano, and a rich Gorgonzola sauce.
2. Homemade Tagliatelle with Wagyu Beef Bolognese
Fresh homemade tagliatelle is served with a slow-cooked sauce made from minced wagyu, allowing the meat and seasonings to develop a deep flavor.
3. Pappardelle and Braised Wagyu Beef Cheek
Wide ribbons of pappardelle are paired with tender, slow-braised wagyu beef cheek, fresh spinach, and grated Sardinian Pecorino cheese. This dish is available exclusively at Bistecca SCBD.
4. Wagyu MBS 9 Carpaccio with Warm Rosemary Focaccia
Part of the Siberian Caviar Specials, this highly marbled wagyu carpaccio is served with warm rosemary focaccia and 15 g of Siberian caviar.
How to Enjoy Wagyu at Bistecca
The options below will help you shape your wagyu dining experience.
1. Choose your preferred marble score. MB 4-5 offers a firmer bite and a more pronounced beef flavor. MB 6-7 delivers a softer, juicier texture and a richer, melt-in-your-mouth sensation.
2. Match the portion to your table. A 200-300 g steak generally suits one guest, while a 500 g to 1 kg cut is better suited to sharing between two or three.
3. Consider medium-rare to medium. These temperatures allow the wagyu fat to soften while the meat remains juicy.
4. Add a vegetable side. Creamy Parmesan Spinach, Green Asparagus with Hollandaise Sauce, or Charcoal-Grilled Broccolini balance the steak's richness.
5. Start with a classic drink. A Bistecca Classic Martini makes an elegant beginning to the meal.
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Book a Table at Bistecca Now to Enjoy Our Premium Wagyu!
Bistecca is an Italian-American steakhouse for family dinners, business meals, special celebrations, and date nights. Make a reservation at Bistecca SCBD or Bistecca PIK Avenue.
