Tender Valley - Grain Fed MB3+ Black Angus Bavette / Flank [480-500g]

Bavette is the French word for flank steak, a highly flavourful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. Bavette steak is perfect grilled or seared on a cast iron pan. The tender texture of bavette makes for a great fajita cut, or simply sliced for a small group dinner. Add a pan sauce like a whiskey peppercorn sauce for a touch of extra flavour. Or try a refreshing chimichurri.

Decades of finessing and perfecting the art of producing the most superior Australian grain fed beef for the discerning Japanese market, Tender Valley offers beautifully refined, marble score 3+, MSA Graded, Black Angus beef.

Tender Valley Australian Black Angus beef is a premium black angus beef product that delivers a consistently tender, juicy and rich flavoured eating experience every time.

The cattle are finished in our feedlots on specially formulated grain rations, to deliver high quality marble score 2+ and 3+ beef that is underpinned by Meat Standards Australia (MSA) for an extra layer of guaranteed consistency.

Cooking guide for Bavette

Step 1
Take the steak out of the packaging and place on a plate, Using some paper towel, dry off the meat of any excess moisture, let the steak come to room temperature for at least 15-20 minutes.

Step 2
Preheat grill until lightly smoking. Season the steak with salt, rub with oil and place on the grill. Cook each side approximately 3-4 minutes depending on the thickness of the steak you have (Bavette can vary and cooking times will need to be adjusted) 

Step 3
Take the steak off the grill and place onto a cutting board and rest for at least 3-4 minutes, take a sharp knife and carve is against the grains of the muscle in thin slices approximately 1cm thick, lightly season the slices with a touch more salt and pepper and enjoy!