Beef Flank steak/ Bavette, Black Angus, grain-fed, USA *fresh

Bavette is the French word for flank steak, a highly flavorful, loosely textured flat cut of meat taken from the abdominal muscles of the cow. It is suitable for high-temperature cooking on the grill, on the stovetop or in the oven. The French believe the best method of cooking a bavette steak is to sear it, rendering a juicy, tender steak with a short cook time, 15 minutes max.

Originally vacuum packed.

 30,50 / kg

Clear
x
Product information

Angus beef develops with better marbling than most cattle. Most people agree that marbling improves flavor, tenderness, and keeps meat moist while cooking, especially at high temperatures.

Recipes
Tips
Comments: (0)

Reviews

There are no reviews yet.

Be the first to review “Beef Flank steak/ Bavette, Black Angus, grain-fed, USA *fresh”
Open chat
Hello! I'm here to help!