Beef Bavette

Beef Bavette

Beef Bavette (flank) steak, fresh, 200 g.
Bavette, also known as flank, is a bistro cut for people who like a steak with character: intensely beefy, juicy, with a pronounced meat texture. It’s a great choice if you want to try something less obvious than classic premium steaks—while still getting the quality you expect from good beef.
This cut has long, distinct muscle fibers, so two things matter most: a quick sear and slicing against the grain. Thanks to that, bavette turns out tender and pleasant to eat, while keeping its “meaty” character.
How to cook (recommended):

sear/grill briefly on a very hot pan or grill
aim for medium-rare / medium (well done is not recommended)
let the meat rest for 3–5 minutes after cooking
slice thinly against the grain

Order Bavette 200 g and discover a cut that works great both solo and as a “sharing steak” - sliced and served on a board.