Native Angus® - Bavette Steaks

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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.