Bavette Steak - 1kg Weight:1kg cover and put back in

cover and put back in the fridge for at least 4 hours but preferably overnight

Cut from the loin end as opposed to the shoulder end

making a lovely rich and juicy joint with exceptional flavour

Brisket is a classic traditional cut that is thankfully popular again

Bavette Steak - 1kg Weight:1kg cover and put back inBavette steak is cut from the flank, which is essentially the belly area of the cow, and is packed full of connective tissue which gives a distinctive flavour. It makes for a more fatty, but very tasty steak and it works particularly well as a supper steak on a dark evening. Popular across France, this traditional old fashioned cut has made a comeback in British menu's in recent years. Traditionally it was cooked by slow braising, but it is more