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BAVETTE

BEEF


Cut Type:

Rib-eye

Cooking Style:

Grill

Quantity:

Select type:

Technically an offal, bavette has seen a surge in popularity thanks to it's big flavour and relatively small price. Great braised or simple grilled or fried to medium rare.

To cook medium-rare

Ensure the cut is at room temperature by remove from the fridge at least 2 hours before cooking

Get your grill or pan smoking hot.

At the last minute, season well with our Great Cow Rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.

Stick your bavette on! Leave for a couple of mins to get a good colour then turn. Turn regularly to avoid burning. Cook for:

Medium-rare: 6-8 minutes

 

Rest on a warm plate, not too hot to touch, for at least 20 minutes.

Tuck in and enjoy!

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