100% Pedigree Native Angus® Bavette Steak
The mother of all flat meats, cut from the flank section.
Unlike traditional skirt and flank steaks, the true bavette steak is a thicker slab of meat with a loose grain structure and fine intramuscular marbling that packs immense beefy flavour.
Tender and extremely juicy, as a steak it’s best cooked medium rare then sliced against the grain
Native Angus® - The Blueprint of Aberdeen Angus Beef
Our Slow grown Native Angus® cattle are 100% grass fed on our own lush, untreated Durham pastures. The beef is hung on the bone and dry aged for at least 3 weeks. It develops an intense depth of flavour and delicious texture. The meat from the ‘Slow Grown’ Native Angus® is finely marbled and produces beef of an outstanding eating quality.