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Westholme cattle are born wild and raised on some of Australia’s most iconic cattle stations. Vast pastures of Mitchell grass nourish our cattle where they roam free and are grain-fed proprietary blends to produce rich marbling, signature tenderness and a juicy steak, every time.
Westholme Bavette Steak often confused with the Flank Steak, though they come from slightly different parts of the underbelly of the beast. It is known to be very rich in flavour with a relatively loose - almost crumbling - in texture when cooked right. Wagyu Bavette with the marbling running though the meat to give the flavour its known for as it melts upon cooking.
Chefs Tip:Season generously with oil and massage into the steak. Sear the Bavette on all sides over a high heat to create a dark, char grilled look. Reduce to a medium heat. Cook for another 3-4 mins per side basting with butter. Rest for 5-7 mins.
Read the guide and tips from our in-house butcher and bring the experience of fine dining to your home: How to cook the perfect steak