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Bavette steak is a popular cut in France thanks to its excellent flavour and reasonable price. It is the flank or skirt of the cow, which has a high...
Bavette steak is a popular cut in France thanks to its excellent flavour and reasonable price. It is the flank or skirt of the cow, which has a high fat content and therefore lots of flavour. The amount of fat marbling through the meat of the Wagyu breed gives it extra flavour and a soft texture. A good way to tenderise the meat even further is to bash with a steak hammer or rolling pin, then leave it in thyme-infused olive oil in the fridge for 48 hours. Sear briefly in a very hot pan before resting and serving.
https://www.finefoodspecialist.co.uk/wagyu-bavette-flank-steak-fresh-1-2kg?___store=default649Wagyu 'Bavette' Flank Steak, BMS 4-5, Frozen, +/-500ghttps://www.finefoodspecialist.co.uk/media/catalog/product/w/a/wagyu_bris.jpg24.9524.95GBPInStock/Wagyu Beef/Wagyu Beef/British Wagyu/Wagyu Beef/Frozen Wagyu/Wagyu Beef/Wagyu Steaks/Wagyu Beef/Wagyu Steaks/Wagyu Bavette/Hampers & Gifts/Holiday Food Gifts/Chinese New Year Ingredients & Food Gifts/Hampers & Gifts/Holiday Food Gifts/Valentine's Day Food Gifts/Hampers & Gifts/Holiday Food Gifts/Mother's Day Food Gifts/Easter /BBQ/Hampers & Gifts/Holiday Food Gifts/Father's Day Food Gifts<p><span style="font-size: medium;">Bavette steak is a popular cut in France thanks to its excellent flavour and reasonable price. It is the flank or skirt of the cow, which has a high fat content and therefore lots of flavour. The amount of fat marbling through the meat of the Wagyu breed gives it extra flavour and a soft texture. A good way to tenderise the meat even further is to bash with a steak hammer or rolling pin, then leave it in thyme-infused olive oil in the fridge for 48 hours. Sear briefly in a very hot pan before resting and serving. </span></p> <p><strong>Origin:</strong> UK </p>00https://www.finefoodspecialist.co.uk/media/catalog/product/h/q/hqdefault_2_1.jpgadd-to-cart
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