Coming from the highest credentialed Wagyu bloodlines to ever leave Japan, Westholme Wagyu cattle are free to roam the vast Australian stations, fed on Mitchell grass and finished on a blend of grains for exceptional flavour and succulent texture. All graded to the highest MSA guidelines ensuring the highest quality every time.
4-5MBS Westholme Wagyu Bavette, also known as a flank comes from the belly, a well used muscle the 4-5MBS Westholme Wagyu Bavette is flavourful and typically with a loose texture. Make sure to cut across the grain.
Cooking tip(for a 250g steak): Rub a little oil into the Bavette before cooking. Firstly, sear the steak on all sides on a high heat to slightly blacken the outside of it. Then reduce the temperature to a medium heat. Cook for 3-4 more minutes whilst brushing the steak with butter. Rest for 5-7 mins before serving.