Belgian Red Bavette Steak

Belgian Red Bavette Steak meatmap

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.

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