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

  1. Ensure the cut is at room temperature by remove from the fridge at least 2 hours before cooking
  2. Get your grill or pan smoking hot.
  3. 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.
  4. 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

  5. Rest on a warm plate, not too hot to touch, for at least 20 minutes.
  6. Tuck in and enjoy!

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