Did you know that Wagyu is full of Omega-3 and Omega-6 fatty acids, those same good monounsaturated fats you find in salmon.



A5+ Wagyu beef from Miyazaki prefecture is among the finest and most luxurious brands of beef in the world. A highly sought-after selection of A5+ Japanese Miyazaki Wagyu is Miyazakigyu, which is world-renowned for its intricate, snowflake-like marbling exhibiting a buttery, tender texture that offers an upscale eating experience. All of our A5+ Wagyu comes from the Suekichi Genki Farm in Miyazaki, Japan.


A prefecture that’s very close to Tokyo and enjoys varying degrees of elevation and extended sunlight. The prefecture’s Joshu Wagyu employs some fattening technologies and feed that’s highly adapted to the surrounding environment It is supported by the waters of the Tone River which contribute to the region’s fame for high-quality pork as well as Joshu’s incredible aroma of fat.


Kobe Wine Beef is raised in the famous Hyogo prefecture in Kobe, Japan. While Kobe is famous for A5 Wagyu, it also boasts a booming wine industry. The farmers at Kobe Wine Beef Association partnered with the local wine manufacturers and the cows are fed byproduct from the wine production. This fermented byproduct raises the polyphenol levels in the cows. Elevated polyphenol levels create a very low-stress level in the cows, which then yields exceptionally tender meat.



The Westholme Wagyu herd contains the most highly credentialed Wagyu cattle to leave Japan. Three Japan born, Hongen registered champion sires are the founding patriarchs of the Westholme herd – 001 Hirashige-Tayasu (from the Kedaka line); 002 Itomoritaka (from the Fujioshi line) and 003 Kitateruyasu-doi (from the Tajiri/Tajima line). These bulls were bred to Hongen registered Kedaka, Tajiri and Fujiyoshi females.

Over two decades, we have built on these foundation bloodlines to produce an outstanding, even herd of Wagyu cattle in the Westholme stud. They set the high standard of Westholme beef.

Westholme cattle are born wild on AACo’s pristine outback stations, raised on grass and finished on a specialised grain blend, to achieve rich marbling throughout the cut. Great care and attention to detail underpins Westholme beef production.

Westholme also sources cattle from strategic partners to supplement our beef supply through the year. We take full control over the processing and grading of these cattle to ensure the quality standards for our Westholme beef are upheld.

Westholme cattle came to Australia from Japan more than two decades ago. Their lineage traces back to the mighty Westholme herd that was founded on champion Wagyu bulls and cows.


At Shirogane we have studied and learned the age old practices of raising 100% fully verifiable Japanese Akaushi DNA cattle the proper way to ensure that we provide a healthy and Premium Full Blood Wagyu like no other. Shirogane Wagyu beef doesn’t just taste better than other wagyu, it’s better for you, and has the marbling that makes the beef delicious and tender.

 At our ranch in Texas Shirogane Wagyu cattle are raised in a free range method. This means the cattle are able to roam outdoors and are never confined within any type of enclosure except when safety requires it. With access to pasture, sunshine and fresh water, humanely raised cattle are healthier, so the meat on your table is tastier and better for you. All of our Wagyu is 100% DNA verified full blood Akage Washu, Also known as “Akaushi (Aka =red ushi =cattle),” the Japanese Brown which has been raised primarily in Kumamoto and Kochi Prefectures of Japan.

Shirogane Umami Wagyu beef has been likened to olive oil and salmon in terms of its health benefits. It has up to 300% more monounsaturated fat than normal beef due to the high marbling of the meat, as well as incredibly high omega 3 and omega 6 content. CLA-rich foods help boost our health, can help decrease the risk of heart disease and type 2 diabetes, and also help contribute to weight loss.



Raaw Meat Market