Grass-fed gower bavette

General Information

Our Gower grass-fed bavette steak, also known as flank steak, is a richly flavoured and versatile cut, sourced from cattle raised on lush, nutrient-rich pastures. Naturally high in Omega-3s, vitamins, and essential minerals, this steak is prized for its deep beefy taste and loose grain, making it perfect for quick cooking or marinating. Whether fresh or frozen, the quality remains outstanding—our freezing process locks in peak freshness and nutrients at the moment of butchery.

Freezing on cut ensures the bavette retains its flavour and tenderness when defrosted, making it ideal for small-scale local supply without compromise.

Defrosting Recommendation:
Defrost slowly in the fridge for 12-24 hours. For a quicker option, submerge in a bowl of cold water, changing the water every 30 minutes. Avoid room temperature defrosting to preserve texture and moisture.

Beef

High-heat searing or marinating for extra tenderness and flavour.

Keep refrigerated below 4C. If frozen, re-freeze immediately. To defrost: Place in the fridge for 24 hours before cooking.

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