100% Pasture Raised Beef from New Zealand
Grass-Fed Beef Bavette Steaks
Choose 28 steaks (6oz. each), 20 steaks (8oz. each), 16 steaks (10oz. each), all steaks individually vacuum sealed (approximately 10 lbs.)
A fancy name for sirloin flap meat, Bavette Steak is a popular item on French bistro menus. It’s a versatile, center-of-the-plate star. With its prominent grain and robust, beefy flavor, Bavette Steak resembles hanger steak, flank steak, tri tip, and skirt steak. Our Bavette Steaks are expertly butchered and trimmed. It’s a true workhorse cut, lending itself to many cuisines and suitable for breakfast, lunch, or dinner menus.
Grass-Fed & Pasture Raised
Silver Fern Farms Angus beef is grass-fed, 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.
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.
Recommended Cooking Temps:
Rare - 120°-125°
Medium Rare - 130°-135°
Medium - 140°-145°
Medium Well - 150°-155°
Well Done - 160° and above