Bavette Black Angus New Zealand
Bavette Black Angus New Zealand
Bavette Black Angus NZL
The Bavette of New Zealand Black Angus is a distinctive cut of meat. Cut from the flank, a muscle that is used a lot, the meat is coarse-grained and has a firm texture. Thanks to its beautiful marbling, the meat remains tender and full of flavor. This makes flank steak popular with anyone who loves a pure steak with character.
Black Angus New Zealand
New Zealand is known for its natural livestock farming. Black Angus cattle graze on vast pastures and are given time to develop. This free-range lifestyle, combined with natural nutrition, results in beautiful marbling and a rich flavor. New Zealand Black Angus beef is therefore highly regarded: firm, yet tender due to its marbling.
Want to order Black Angus NZL bavette online?
At The Butchery, you can easily order flank steak from New Zealand Black Angus. Order before 11 a.m. and you will have your meat delivered to your home in the Netherlands and Belgium the same evening. If that time is not convenient, you can choose another time that suits you better. The meat is carefully processed by our butchers and then flash-frozen and vacuum-packed for delivery, so that the quality is preserved.
Bavette is a versatile steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Low and slow bavette (sear & finish cooking)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/well done 62C
Allow for a total cooking time of 30 minutes
Reverse sear bavette (cook & finish on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Bavette sous vide preparation
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for bavette
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Bavette Black Angus New Zealand
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+ Flavour enhancers
+ Create a Surf & Turf
- Delivery on Monday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
Bavette Black Angus NZL
The Bavette of New Zealand Black Angus is a distinctive cut of meat. Cut from the flank, a muscle that is used a lot, the meat is coarse-grained and has a firm texture. Thanks to its beautiful marbling, the meat remains tender and full of flavor. This makes flank steak popular with anyone who loves a pure steak with character.
Black Angus New Zealand
New Zealand is known for its natural livestock farming. Black Angus cattle graze on vast pastures and are given time to develop. This free-range lifestyle, combined with natural nutrition, results in beautiful marbling and a rich flavor. New Zealand Black Angus beef is therefore highly regarded: firm, yet tender due to its marbling.
Want to order Black Angus NZL bavette online?
At The Butchery, you can easily order flank steak from New Zealand Black Angus. Order before 11 a.m. and you will have your meat delivered to your home in the Netherlands and Belgium the same evening. If that time is not convenient, you can choose another time that suits you better. The meat is carefully processed by our butchers and then flash-frozen and vacuum-packed for delivery, so that the quality is preserved.
Bavette is a versatile steak that you can prepare in different ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Low and slow bavette (sear & finish cooking)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C Medium rare 54C
Medium 57C
Pink/well done 62C
Allow for a total cooking time of 30 minutes
Reverse sear bavette (cook & finish on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned and crunchy, until the desired core temperature is reached.
Measure the core temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: leave the meat to rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Bavette sous vide preparation
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for bavette
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours
Ingredients
100% rundvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |