Bavette Black Angus PRIME USA
Bavette Black Angus PRIME USA
I'm glad that so-called 'forgotten cuts' like Bavette and Onglet are gaining popularity lately — and rightly so! Bavette may be a bit coarser than, say, tenderloin, but it's packed with flavour and has a great bite. Whenever I serve this, people are always pleasantly surprised. A steak with a twist!
Bert-Jan Lantinga
Black Angus bavette
This Bavette comes from 100% Black Angus USA. On North American ranches, Black Angus cattle graze for more than two years on the most extensive pastures (larger than we could ever imagine). The animals grow up carefree and after about two years move to a spacious feedlot, where they are put on a 100% natural grain or corn diet. Black Angus cattle have undeniably lived a good life and you can taste that good life. The taste and texture of pure-bred American Angus Beef is almost irresistible...
Prefer Bavette from another breed? The choice is huge, so feel free to take a look at our range.
Bavette is a versatile steak that can be prepared in various ways. Below, you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Bavette Preparation (Searing & Slow Cooking)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven to 120°C for gentle cooking and heat a pan or grill to maximum temperature.
Sear: Brown the meat all around in a large pan with butter or on the grill until fully browned and the fat edge is crispy.
Transfer: Move the meat to the preheated oven, placing it in a baking dish along with the cooking juices.
Time: Use the guideline below for planning; times are approximate.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium/Well Done: 62°C
Total preparation time: approximately 30 minutes.
Reversed Sear Bavette (Cooking & Searing)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Heat the meat until it reaches 2°C below the desired core temperature. The last 2°C will be achieved during searing.
Sear: Brown the meat all around on the grill or in a pan until the desired core temperature is reached.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium/Well Done: 62°C (lamb)
Total preparation time: approximately 1 hour.
Sous Vide Bavette Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Prepare the warm water bath to match the cooking times listed below. Ensure the vacuum bag is sealed properly (you can season the steaks beforehand and reseal them, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add an additional hour.
Sear: Grill the steak in a pan or on the BBQ until golden brown, or use a blowtorch. The temperature will not increase further during searing or torching.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Bavette
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 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 PRIME USA
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+ Flavour enhancers
+ Create a Surf & Turf
- Delivery on Tuesday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
I'm glad that so-called 'forgotten cuts' like Bavette and Onglet are gaining popularity lately — and rightly so! Bavette may be a bit coarser than, say, tenderloin, but it's packed with flavour and has a great bite. Whenever I serve this, people are always pleasantly surprised. A steak with a twist!
Bert-Jan Lantinga
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Product Information
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Preparation
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Voedingswaarde
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Reviews
I'm glad that so-called 'forgotten cuts' like Bavette and Onglet are gaining popularity lately — and rightly so! Bavette may be a bit coarser than, say, tenderloin, but it's packed with flavour and has a great bite. Whenever I serve this, people are always pleasantly surprised. A steak with a twist!
Bert-Jan Lantinga
Black Angus bavette
This Bavette comes from 100% Black Angus USA. On North American ranches, Black Angus cattle graze for more than two years on the most extensive pastures (larger than we could ever imagine). The animals grow up carefree and after about two years move to a spacious feedlot, where they are put on a 100% natural grain or corn diet. Black Angus cattle have undeniably lived a good life and you can taste that good life. The taste and texture of pure-bred American Angus Beef is almost irresistible...
Prefer Bavette from another breed? The choice is huge, so feel free to take a look at our range.
Bavette is a versatile steak that can be prepared in various ways. Below, you'll find a handy guideline. Scroll through and choose your preferred preparation method!
Low and Slow Bavette Preparation (Searing & Slow Cooking)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven to 120°C for gentle cooking and heat a pan or grill to maximum temperature.
Sear: Brown the meat all around in a large pan with butter or on the grill until fully browned and the fat edge is crispy.
Transfer: Move the meat to the preheated oven, placing it in a baking dish along with the cooking juices.
Time: Use the guideline below for planning; times are approximate.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C
Medium Rare: 54°C
Medium: 57°C
Medium/Well Done: 62°C
Total preparation time: approximately 30 minutes.
Reversed Sear Bavette (Cooking & Searing)
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Set the oven or BBQ to 60°C.
Cook: Heat the meat until it reaches 2°C below the desired core temperature. The last 2°C will be achieved during searing.
Sear: Brown the meat all around on the grill or in a pan until the desired core temperature is reached.
Measure: Always check the core temperature for this type of meat. Follow the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season: Season the meat after searing or before serving with salt, pepper, or a rub of your choice.
Core Final Temperatures
Rare: 52°C (beef, veal)
Medium Rare: 54°C (beef, veal)
Medium: 57°C (beef, lamb, veal)
Medium/Well Done: 62°C (lamb)
Total preparation time: approximately 1 hour.
Sous Vide Bavette Preparation
Plan ahead: Defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours beforehand to bring it to room temperature.
Preheat: Prepare the warm water bath to match the cooking times listed below. Ensure the vacuum bag is sealed properly (you can season the steaks beforehand and reseal them, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add an additional hour.
Sear: Grill the steak in a pan or on the BBQ until golden brown, or use a blowtorch. The temperature will not increase further during searing or torching.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.
Sous Vide Settings for Bavette
Rare: 52°C for 3 hours
Medium Rare: 54°C for 3 hours
Medium: 57°C for 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 |