BAVETTE STEAK

BIG BEEFY FLAVOUR – BEAUTIFUL TEXTURE – A BARBECUE FAVOURITE

If you’re looking for a steak that delivers seriously big flavour, then Bavette is one cut you really need to experience!

Undoubtedly one of the tastiest cuts of beef on the animal, Bavette is a wonderfully characterful steak, prized for its distinctive coarse grain, rich beefy flavour and beautifully juicy texture.

Sometimes known as Flap Steak, Bavette is one of those cuts that might not have the glamorous reputation of a Ribeye or Fillet, but when it comes to pure, full-on beef flavour, it can give even the finest steaks a run for their money.

And when it comes to cooking, Bavette absolutely loves the barbecue!

Cooked as a larger piece, Bavette lends itself beautifully to a little gentle smoke followed by a fierce reverse sear over hot charcoal. The result is a wonderfully smoky, deeply flavoured steak with a beautifully caramelised crust and a juicy, tender centre.

Alternatively, keep things simple and throw it straight onto a screaming-hot barbecue for a good old-fashioned chargrill. And if you’re feeling adventurous, why not go properly dirty? Lay it directly onto glowing hardwood embers for an incredible crust and that unmistakable fire-cooked flavour.

Our advice? Keep it rare to medium-rare!

Bavette is at its absolute best when cooked quickly over intense heat, rested properly and, most importantly, sliced thinly against the grain. Get that last bit right and you’ll transform this heavily grained cut into wonderfully tender slices packed with exceptional beef flavour.

Whether you’re firing up the Kamado, cooking over an open fire or simply using a smoking-hot cast-iron pan, Bavette is an absolute winner.