Belgian Red Bavette Steak
This forgotten cut of beef is a veritable delicacy. It comes from the thickest section of the flank on the underside of the cow, between its shanks and chest. Because of its dark-red colour and coarse structure, it’s particularly well-suited for beef tartare. But even pan-fried in some butter, with a simple shallot sauce, bavette steak is to die for!
Sold in 400 g packs.