Grass Fed Only


From $38.99 per kg

Ooh la la! Bavette is a French gourmet’s favourite cut! Perfect cut to marinade. Read More

*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.

A closer look at the Bavette

With a unique muscle texture this cut requires the right cooking technique and slicing. Once achieved it will grant you with the most amazing flavour. Slice it against the grain, add a red wine and shallot sauce, a touch of Dijon mustard, close your eyes and imagine you are in Paris!

Its open fibre structure also makes it a perfect cut for marinading.

Like every other Matangi cut, the Bavette possesses rich 100% grass fed beef flavours enhanced by our unique 3 weeks dry aging process.

Cooking Instructions


Matangi Bavette comes whole. Remove any silver skin but leave the extra fat as it will add moisture and depth of flavour as it cooks. Remove your Bavette from the fridge an hour prior to cooking and season with sea salt flakes.

Bavette is a flat muscle with open fibre structure, so ideal for marinading. It will cook quickly on the grill or in the skillet.

Whether you choose the skillet or the grill make sure it is hot! Baste with olive oil or clarified butter. Cook until the internal temperature reaches 45-50°C, then remove from the heat and rest under foil for 5 minutes. Always cut thinly across the grain to serve.

Season to taste and indulge! 

Crafted with precision...

Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.

Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.

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Our mission...

The best grass-fed Angus Beef for Kiwi meat lovers.

The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.


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