Bavette has developed a cult like following over the last few years, known for its wonderful grainy texture and serious flavour. The Spanish Angus Bavette is a particularly well marbled, versatile steak that takes on marinades well and loves a good thrashing over coals on the bbq.

Taken from Miguel Vergara's Spanish Angus, this is some of the best beef we have eaten. The cattle are raised between the meadows of Salamanca and the mountains of Leon in Spain, offering tranquil surroundings for the herd. Miguel Vergara's process is considered the highest standard in animal welfare, with comfortable conditions specifically created to maximise development of the colour, juiciness and intra-muscular fat.