Black Angus Grain-Fed Bavette/Flank Steak (500g)

“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! The reason for this is because it is comparably cheaper than other cuts, but is becoming increasingly known for its rich, deep flavors due to its high degree of very fine intramuscular fat (marbling). Because its intramuscular fat is so fine, Bavette steak can be very easily overcooked and dried out, so we recommend cooking quickly and at high temperatures to achieve perfect, medium-rare results.



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