Description

The Bavette steak is taken from the flank, and traditionally has been sold as skirt steak for slow cooking.

With an open texture, that holds flavour exceptionally well, the bavette can be cooked quickly, served pink and well rested for a great alternative to the classics. It will have more bite than a rump steak, but is inexpensive for something a bit different.

Also suitable for slow cooking if this is your preferred style of cooking