Australian Black Angus Grain-fed Bavette/Flank MB2+
“Bavette” is the French name for the flank steak of a cow. Flank steak is sourced from the underbelly of the cow and is generally quite long and flat. It is known to be very rich in flavour and relatively loose – almost crumbling – in texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment!
Due to its fine intramuscular fat, bavette steak can be very easily overcooked so we recommend cooking it quickly and at high temperatures to achieve perfect, medium-rare results.