These are also some of the restaurants that are participating in the brand’s month-long promotion this November, dubbed A Cut of Freedom, where each are featuring creations that showcase the Westholme wagyu’s depth of flavour. Of course, there are preferred cuts among the chefs at the helm. “We have always used the tri-tip on the menu, because it’s one of my favourite cuts,” shares Salted & Hung head chef Drew Nocente, who remains particularly enamoured with this uncommon but versatile cut that he affirms is tender and full of flavour.

For the restaurant’s featured dish, dubbed simply Westholme and Carrots, the team skillfully demonstrates how to cook the tri-tip in a josper oven, rendering a good char on the outside, while showing off the beautiful marbling when guests cut into it, he adds.

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Also a fan of the less popular cut is Esquina’s head chef Carlos Montobbio who feels the oyster blade is also an unexpectedly tender and tasty cut. When braised, he explains, the thin layer of “silver skin” in the middle turns gelatinous, adding texture to this unique cut, which he chooses to serve thinly sliced. “I wanted to create a braised dish that does not look braised," he tells. “I cook it at only 58 degrees C, so that the meat remains a beautiful pink colour, and retains all the consistent, rich marbling that is signature of Westholme beef. 

The navel end brisket is another beautiful cut that screams flavour, says Victor Loy, executive chef of Plentyfull, who wanted to bring out the best eating quality of the cut in his dish of smoked Westholme Navel End Brisket MBS3-5, which he uses to make pastrami that he serves in a brioche bun with pickled jalapeño and smoked cheddar. “Even the flavour of the (beef) fat is not wasted, because we use it fry the chips that are served on the side,” he continues.

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Interestingly, it is Malcolm Lee’s showcase of the brand’s intercostal rib that boasts the biggest surprise. The chef-owner of Candlenut Kitchen feels the cut’s depth of flavour is the ideal complement to the complex flavours of Peranakan cooking. “Guests are used to more regular cuts like the tenderloin or sirloin,” Lee expounds. “So in order to encourage them to try the cut we selected, we decided to showcase the intercostal rib in a rendang, finished with beef serunding (floss) and turmeric leaf. “The Westholme cut not only carries the flavour of the spices well, but holds its own in the dish, in terms of taste and texture,” he affirms. Thankfully, it is lush and boldly flavourful dishes like these that will no doubt stay a well-loved staple on the menu, long after the promotion ends.