Beef Flank steak/ Bavette, grain-fed, Uruguay *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.

Originally vacuum packed.