Bavette Steak (various sizes)

Homestead Beef

  • Bavette Steaks are highly flavoured and provided care is taken with cooking and resting, give remarkably good eating pleasure. It has often been called the butcher’s cut, because it is said butchers reserved it for their own pleasure.

  • Cook on the rare side of medium rare - perhaps two or three minutes each side at most and then rest for a longer time, as much as 20 minutes on a warm plate, until it is almost room temperature. Cut into finger-wide slices, from top to bottom across the grain, just before serving. 

Sold Fresh and Frozen

Collections: The Beef

Type: Steak

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