10oz Angus Bavette Steak

16 Steaks
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Was $194 Now $165!
Incl Overnight S&H
$165.00
Product Information

ITEM SPECS

Size:

16 10oz. Steaks, approx. 10 lbs.

Features:

  • 100% Grass Fed (never grain finished)
  • Pasture Raised Free Range
  • Verified Black Angus Breed
  • No Hormone or Antibiotic Growth Promotants
  • GMOs are Illegal in New Zealand
  • Individually Vacuum Packed
  • Frozen

Origin:

New Zealand

PRODUCT INFO

Bavette Steak, a staple of French bistro menus, is another name for sirloin flap meat. As popular as it is versatile, this center-of-the-plate star resembles hanger steak, flank steak, tri tip, and skirt steak with its prominent grain and robust flavor. Expertly butchered and trimmed, our Bavette Steaks are a true workhorse cut, useful in many cuisines and easily adaptable for breakfast, lunch or dinner uses.

Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.

Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.

Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.

Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.

Healthier
Not only is grass fed beef more humane, it's better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.

STORAGE

Store frozen bavette steaks in your freezer until you’re ready to thaw them.

Thawing Tips

RECIPES & TIPS

Because of its robust flavor, Bavette Steak can be simply seasoned and quickly grilled, broiled or pan-seared over high heat and finished with compound butter or a simple sauce. The meat is best cooked to almost medium (around 140° F) for the best chewing texture. Its coarse grain makes Bavette Steak well suited to marinades. Use it as you would skirt or flank steak for teriyaki, fajitas or carne asada. Always slice bavette steak across the grain.

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