All of our USDA beef is 100% certified Black Angus, finished on grain, barley and corn for 100-120 days to improve the abundance of marbling. Hormone free beef from Nebraska, renowned for being the heartland of American beef farming.
Bavette is known to be very rich in flavour with a relatively loose - almost crumbling - in texture when cooked right.
Chefs Tip: Season and oil well, heat up a hot skillet and sear both sides of the steak. Place in 200C oven and cook fillet to 50C. Remember that the fillet will cook first, so cook your fillet to medium and then your sirloin will be medium rare. Rest for 8+ mins.
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