Country of Origin: Australia
Remain fresh 2 Days in Chiller Otherwise Freeze It
450 Days Grain Finished
Feeds 1 person
Raised without the use of Anti-biotics
Vacuum packed for easy storage
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.
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. 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.
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.