(Serves 2) 300g Matangi Rump steak 1 Iceberg lettuce heart/1 whole small cos lettuce/mixed seasonal vegetables 2 Spring onions, halved lengthwise, finely chopped 6 Sprigs mint, leaves only, roughly...
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.
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 master butcher Paul does the fine cuts. This produces the well marbled and succulent cuts our discerning customers expect and desire.get to know our butcher
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.
Get inspired with our mouth-watering recipes.
(Serves 4) 1 Matangi Tri-tip (approx. 1.2kg) 2 Red onions, peeled, cut into segments, oven roasted with olive oil, salt flakes and freshly ground pepper 1 Punnet baby mixed...