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  • Primarily Black Angus breed crossed with American Longhorn cattle
  • Sourced from the Midwest of America
  • Enjoy with a glass of Malbec

Choice US Grain Fed Bavette d'Aloyau

US Grain Fed Bavette d'Aloyau is found between the Striploin and Flank. US Grain Fed Beef has been fed for 100 days on Grain, it is this that produces a very tender and juicy piece of meat, with beautiful intramuscular fat. The stunning flecks of fat marbled throughout is what ensures the meat will not be dry out too quickly during cooking or get tough and chewy. When you eat US Grain-fed Beef it is soft, tender and juicy.    

Containing one piece of meat, the Bavette d'Aloyau, was an inexpensive cut originally used a lot in French and Latin American cooking, due to its low price point and also robustness to strong flavours. This cut has a great texture to it once cooked, being cut across the grain you get a beautiful bite to start and then a gamier flavour than most other cuts of beef.

Serving the stunning Bavette d'Aloyau at a dinner party will have everyone talking. With the beautiful flavour and textures that come naturally from it, all you need is to cut into 3 inch wide steaks, season with salt and oil and cook from room temperature in a hot pan. Cook on either side for 4 – 5 minutes to create a sublime crust and then sit to rest for 10 minutes covered. A Bavette steak is best served on the rarer side and sliced across the grain to get a beautiful visual of where the intramuscular fat has melted and basted the steak with all that delicious flavour. We love to serve this with griddled Romaine Lettuce halves drizzled with a blue cheese dressing. Works especially well if you sear the lettuce off in the pan you have cooked the steaks in for extra flavour!