\u2714\ufe0fDelivered chilled<\/p>\n
\u2714\ufe0fPremium meat<\/p>\n
\u2714\ufe0fIndividually vacuum-packed<\/p>\n
\u2714\ufe0fOnline butchery in Singapore<\/p>\n
\u2714\ufe0fIsland wide doorstep meat delivery<\/p>\n
\u2714\ufe0fKeeps fresh in chiller for at least 3 days from date of delivery<\/p>\n
\u2714\ufe0fStore in freezer if not consumed within 3 days<\/p>","protected":false},"excerpt":{"rendered":"
“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\u2019s often referred to as \u2018the butcher\u2019s cut\u2019 as it\u2019s known to be reserved by butchers for their own enjoyment!<\/p>\n
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.<\/p>\n
Minimum 150 days grain-fed.<\/p>\n
Product Weight: 480-500g
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