Cut from just below a beef carcass’ diaphram, the Bavette Steak is one of those cuts of beef that isn’t talked about as often as the typically more glamorous filet mignon or sirloin steak, but believe us when we say it packs a punch of incredible meaty flavor that gives the rest of them a real run for their money!
It’s called the “Bavette Steak” as it resides right between the ribs and the loin — very literally hanging off the body in that spot! Besides the name though, this means that the meat - though thin - is very, very tender! Tasty and tender, and cheap! Although most cooking methods suit Bavette Steak, it can become tough if cooked using dry heat for a long duration. As a result, we believe Bavette Steak turn out best when cooked medium rare!
You want to be sure that the Bavette Steak you're buying is a rich red in color — a strong signal that the cow it came from was fed healthy, natural grass and its beef has been aged well! Ageing is super important for taste and tenderness! Whilst be there's much contention about whether you should dry or wet age beef for best results (we actually recommend a mix of both!), what's unanimously agreed is that you want your Bavette Steak to have been aged for around 21 days. That's when the meat really starts to come into it's own!
If you're not lucky enough to own a freezer your fresh steak, cuts or slices (yes, that's including Bavette) should be kept in the Fridge for no more than 3-5 days while mince products, only 1-2 days.
If your Bavette Steak is vacuum packed however, you can keep it in the freezer fresh for up to one whole year and defrost it easily within 15 minutes by throwing it in a cold bowl of water.
We recommend serving your Bavette Steak with steamed brussel sprouts and oven roasted potatoes! Yum! Enjoy!
