Tender Valley Grain Fed MB3+ Black Angus Bavette - Whole Slab ($200 Deposit, Balance Payment To Update Before Delivery)

Why buy a whole slab?

• Save up to 20% compared to buying individual cuts.
• Get free custom portioning to your preferred steak thickness.
• Each portion is vacuum-packed individually for freshness and convenience.
• Ideal for families, meal prep, BBQ enthusiasts, and bulk buyers.
• Stock your freezer for weeks with restaurant-quality steaks.
• All trimming will be packed and provided in separate bags.

A $200 deposit will be required. Once the actual final weight is determined, a payment link will be sent prior to delivery.

• Price Before Discount: $63.90/kg
• Wholesale Price: $51.12/kg
• Approximate Weight: 4-5.5kg+/-
• Approximate Slab Price: $281+/- [Save at Least $70+/-]
• Enjoy 13-18 restaurant-quality steaks (300g+/- each).
• Actual number of steaks may vary depending on the selected portion size and total slab weight.

Perfect for:

• Braising
• Smoking
• Slow Roasting

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.

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 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!