Barley Fed Free-Range Bavette Steak

Barley Fed Bavette Steak by Wanderer Beef - is a cut found near the flank and skirt steak, on the underbelly of the beef. This steak has a coarser grain and it is important to carve against the grain when slicing. Taking well to marinates and dry heat cooking techniques. Extremely flavourful with light marbling present.

Wanderer Beef As one of the first commercially available Free Range yet Grain Fed Beef. The unique combination of Grass, Wild Herbs and Barley Fed regime results in high animal welfare and tender buttery notes that is signature to grain fed beef.

Traditionally grain fed beef are confined to feedlots eating a diet of 100% grain. As Beef are genetically not programmed to feed on grain. The intensive grain feeding regimes could encourage illness and digestive problems in the cattle. Calling for medicinal intervention such as antibiotics. 

The unique combination of Barley Fed diet supplemented by natural pasture - creates a healthy alternative to intensive feedlot raised beef. One that is raised without antibiotics and high animal welfare. 

• Delivered Chilled
• Lightly Marbled
• Always Tender
• A 200-300g portion feeds 1 person
• A 500g or 1kg portion is suitable as a Roast and feeds up to 2 and 6 people respectively
• Raised without the use of Anti-biotics
• Clean Diet, Certified Never Ever Program
• From Free Ranging Cattle on Pasture
• Stays Fresh in the Chiller for at least 3 days from the date of delivery
• If not consumed within 3 days, please keep in freezer
• Individually vacuum packed for easy storage
• Delivered via refrigerated truck

The Bavette Steak is derived from the underbelly of a cattle, like other prime loin cuts, it is a suspending muscle. Unlike cuts found in the thoracic and pelvic limb with abundant connective tissues. The Bavette Steak is not a muscle of locomotion, resulting in a much tender piece of steak. 

Meat Co. sources all Barley Fed Beef from Victoria Australia, in the Gippsland, Lime stone Coast stretch of eastern Australia. We find this region perfect for raising a consistently high quality beef, which we hope you would enjoy.

Doneness guide: Rare 50 celsius Medium rare 56 celsius Medium 60 celsius Medium Well 64 celsius Well done 68 celsius

Recommended cooking method: Quick Pan Sear, Barbecue; for whole slabs: roast, sous vide.