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

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.

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