One of the most popular cuts in Argentina, Uruguay and France… as well as that of our butchers. It offers the best Taste/Value out there. Its exceptionally tender and rich in flavor.
Its similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm.
It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term.
Source: USA | Kuroge Washu bulls
Best for: Grilling
Best Cooked: Medium-Rare, Medium, Medium-Well
This item MIGHT be delivered frozen.