The Bavette steak is a french name for the Flank steak of a bovine animal. It is known to be very rich in flavour and relatively loose - almost crumbling - texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment! Here’s how we recommend to best prepare it:
We recommend serving your rump steak with mustard cream potatoes and sweet relish!