Bavette Black Angus 100% Grassfed Argentina
Grass-Fed Bavette from Argentina
This premium bavette comes from cattle that roam freely on the vast, unspoiled pastures of Argentina. Thanks to their 100% grass-fed diet, the meat develops a pure, rich beef flavor and a beautiful, coarse texture. The bavette is exceptionally juicy, rich in nutrients, and contains less fat than grain-fed beef.
Perfect for grilling, pan-searing, or sous-vide cooking — just a quick sear at high heat and always slice against the grain for the best flavor experience.
Bavette is a versatile steak that can be prepared in several ways. Below you’ll find a helpful guide. Scroll through and choose your preferred method!
Low and Slow Bavette (Searing & Slow Cooking)
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for slow cooking and the pan or grill to maximum heat.
Sear or grill the meat in a large pan with butter or on the grill until nicely browned on all sides and any fat cap is crispy.
Transfer the meat to the preheated oven. Place the seared steak in an oven dish and pour in the pan juices.
Time: use the schedule below for your planning — times are indicative.
Measure the internal temperature for accuracy. Use the target values listed.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season: season the meat after searing or just before serving with salt, pepper, or your favorite rub.
Final Internal Temperatures
Rare: 52°C Medium Rare: 54°C
Medium: 57°C
Medium Well / Well Done: 62°C
Allow for a total cooking time of approximately 30 minutes.
Reverse Sear Bavette (Slow Cooking & Final Searing)
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches 2°C below the desired final internal temperature. The last 2 degrees will come during searing.
Sear or grill the meat until browned and crispy on all sides until the desired temperature is reached.
Measure the internal temperature to ensure doneness. Use the schedule below.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season: season the meat after searing or just before serving with salt, pepper, or your preferred rub.
Final Internal Temperatures
– Rare: 52°C (beef, veal)
– Medium Rare: 54°C (beef, veal)
– Medium: 57°C (beef, lamb, veal)
– Medium Well / Well Done: 62°C (lamb)
Allow for a total cooking time of approximately 1 hour.
Sous Vide Bavette Preparation
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are accurate. Use a sealed vacuum bag (optionally season and reseal the steaks, but often the original packaging can go directly into the bath).
Time: set the sous vide stick according to the chart below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch — at this stage, searing will not affect internal temperature.
Rest: let the steak rest for 10 minutes before slicing or serving.
Season: season halfway through or after cooking with salt, pepper, or your favorite rub.
Sous Vide Stick Settings for Bavette
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 647.90 |
| Energie (kcal) | 155.00 |
| Vet (g) | 8.00 |
| Verzadigd vet (g) | 3.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.70 |
| Zout (g) | 0.08 |
Bavette Black Angus 100% Grassfed Argentina
This 100% grass-fed bavette comes from cattle that roam freely on the vast, unspoiled pastures of Argentina. Thanks to their grass-fed diet, the meat develops a pure, rich beef flavor and a beautiful, coarse texture.
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Toscana
+ 5,99 |
200 ml Meat Jus with Shallot
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
This 100% grass-fed bavette comes from cattle that roam freely on the vast, unspoiled pastures of Argentina. Thanks to their grass-fed diet, the meat develops a pure, rich beef flavor and a beautiful, coarse texture.
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Grass-Fed Bavette from Argentina
This premium bavette comes from cattle that roam freely on the vast, unspoiled pastures of Argentina. Thanks to their 100% grass-fed diet, the meat develops a pure, rich beef flavor and a beautiful, coarse texture. The bavette is exceptionally juicy, rich in nutrients, and contains less fat than grain-fed beef.
Perfect for grilling, pan-searing, or sous-vide cooking — just a quick sear at high heat and always slice against the grain for the best flavor experience.
Bavette is a versatile steak that can be prepared in several ways. Below you’ll find a helpful guide. Scroll through and choose your preferred method!
Low and Slow Bavette (Searing & Slow Cooking)
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120°C for slow cooking and the pan or grill to maximum heat.
Sear or grill the meat in a large pan with butter or on the grill until nicely browned on all sides and any fat cap is crispy.
Transfer the meat to the preheated oven. Place the seared steak in an oven dish and pour in the pan juices.
Time: use the schedule below for your planning — times are indicative.
Measure the internal temperature for accuracy. Use the target values listed.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season: season the meat after searing or just before serving with salt, pepper, or your favorite rub.
Final Internal Temperatures
Rare: 52°C Medium Rare: 54°C
Medium: 57°C
Medium Well / Well Done: 62°C
Allow for a total cooking time of approximately 30 minutes.
Reverse Sear Bavette (Slow Cooking & Final Searing)
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches 2°C below the desired final internal temperature. The last 2 degrees will come during searing.
Sear or grill the meat until browned and crispy on all sides until the desired temperature is reached.
Measure the internal temperature to ensure doneness. Use the schedule below.
Rest: let the meat rest for 10 minutes before slicing or serving.
Season: season the meat after searing or just before serving with salt, pepper, or your preferred rub.
Final Internal Temperatures
– Rare: 52°C (beef, veal)
– Medium Rare: 54°C (beef, veal)
– Medium: 57°C (beef, lamb, veal)
– Medium Well / Well Done: 62°C (lamb)
Allow for a total cooking time of approximately 1 hour.
Sous Vide Bavette Preparation
Plan ahead: thaw the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath so that the times below are accurate. Use a sealed vacuum bag (optionally season and reseal the steaks, but often the original packaging can go directly into the bath).
Time: set the sous vide stick according to the chart below. If the meat is still frozen, add 1 extra hour.
Sear the steak in a hot pan or on the BBQ until golden brown. You can also use a torch — at this stage, searing will not affect internal temperature.
Rest: let the steak rest for 10 minutes before slicing or serving.
Season: season halfway through or after cooking with salt, pepper, or your favorite rub.
Sous Vide Stick Settings for Bavette
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 3 hours
Ingredients
rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 647.90 |
| Energie (kcal) | 155.00 |
| Vet (g) | 8.00 |
| Verzadigd vet (g) | 3.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.70 |
| Zout (g) | 0.08 |
