SOUTH AUSTRALIA’S WAGYU WONDER

“I have been using Mayura Station meat for about eight years, and the consistent quality is remarkable across all cuts. Most recently, we served a flat-iron steak taken from the oyster blade off the forequarter. This is an amazing cut, tender as fillet steak but with a depth of flavour and unctuousness thanks to the marbling and muscle development you just can’t find on regular beef. As for how we cooked it and what we served as an accompaniment, we kept it very simple: grilled with tarragon and miso butter, some grilled lettuce, Jerusalem artichoke chips and a little roasted onion puree.” – Mark McNamara