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 f...
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.
This Wagyu Bavette Flank Steak has a marbling score of 4-5, which makes it one of the finest meats you have ever tried.
When it comes to meat consumption, understanding seasonality can greatly enhance the dining experience. Seasonal produce tends to be fresher, more flavourful, and often more sustainable due to reduced transportation distances.
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.jpg27.9527.95GBPInStock/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/Hampers & Gifts/Holiday Food Gifts/Easter/Hampers & Gifts/Holiday Food Gifts/Father's Day Food Gifts75402323404406444445446447458<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><span style="font-size: medium;">This Wagyu Bavette Flank Steak has a marbling score of 4-5, which makes it one of the finest meats you have ever tried. </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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