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Taken from the flank (the breast area of the beast), this has a similar texture to onglet but is an actual muscle, surrounded by fat and sinew. If you get this carefully removed by a butcher, you’ll have a delicious robust steak. It’s not soft and buttery, but is more intensely meaty.
We think a bavette benefits from a light marinade to tenderise the meat: we use tarragon, lemon and olive oil. But really any combination of aromatics, fat and acid will do.
Min. weight 500g