100% Pasture Raised Beef from New Zealand

10oz Angus Bavette Steak

16 steaks (10 lbs.)
1 Reviews
Incl Overnight S&H
Product Information



16 individually vacuum sealed 10 oz. steaks (10 lbs.)


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


New Zealand


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 grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds 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 co-op 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.

Not only is grass fed beef more humane, it's better for you too. 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.


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

Thawing 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.

Product Reviews

What Others are Saying

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Tasty & tender - Great value for the price

by -

These are so tasty! We grilled them with just a salt and pepper rub, semi-frozen (to ensure rareness), and they were so tender, juicy, and flavorful. Love the individual packaging, so easy to stash in the freezer to use as needed. An excellent value; we will buy again.