6oz Angus Bavette Steak
28 6oz. Steaks, approx. 10 lbs.
On French bistro menus, sirloin flap meat often goes by the name Bavette Steak. It’s a popular, low cost, center-of-the-plate star. Bavette Steaks have a prominent grain and a bold, beefy flavor similar to hangers, flanks, tri tips, and skirts. Expertly butchered and trimmed, Bavette Steak is a workhorse cut, useful in many cuisines and suitable for breakfast, lunch or dinner use.
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.
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.
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.