O’CONNORS – PASTURE-FED FREE RANGE ANGUS BEEF
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.
Cooking Method: Roasting, Low-Slow Smoking, Braising/Stew
Accounting for 2.8% of the carcase, it consists of muscles that are not heavily exerted, it is very tender and succulent and makes for flavoursome roasts and steaks. Rib Cutlets (Rib Eye) are prepared by slicing a standing rib roast into steaks – when the bone is removed, the steak becomes a scotch fillet.
O’CONNOR – Entirely free range cattle, they are raised on a natural diet of Gippsland’s pure pastures, without any artificial growth hormones and tested free of antibiotics.
They are the best Angus and Hereford cattle breeds, flourishing in the crisp fresh air, pristine water and nutrient rich pastures.
For generations the O’Connor family has been sourcing the finest quality beef from Gippsland, grazing on what is undeniably Australia’s most prized pastures for producing premium beef.