28 DAY AGED BAVETTE STEAK, CLODAGH MCKENNA'S FARM BROADSPEAR
00608
£8.90
In stock
1
Product Details
Known as the “butcher’s cut”, the bavette steak is known to be reserved by butchers for their own enjoyment. Sourced from the abdominal muscles of the cow, this loose, open-textured cut is rich and deep in flavour due to its high degree of very fine intramuscular fat (marbling).
The base of the flank is one of the most highly exercised parts of the cow – this means the bavette steak is extremely fibre-dense.
We think a bavette steak is best served pink (rare) for the juiciest results – this will take around 8-10 minutes.
PARTNER BIO & TRACEABILITY:
Clodagh McKenna is a chef, TV presenter, cook book author and a runs her sustainable farm, Broadspear.
This beef is reared at Clodagh McKenna’s sustainable farm in Hampshire. The Aberdeen Angus cows are outdoors all year round in a field rotating system, they graze on organic grassland which is rich in wild herbs and flowers and are traditionally butchered and aged for a minimum of 28 days.
