Bavette Black Angus PRIME USA
What is Bavette Black Angus USA?
Bavette is the thick edge of meat from the flank (flank) of the beef and is therefore also called slab. It is 'lean working meat' that has had a lot of exercise. The meat has a coarse, long thread, but therefore also a nice bite and a lot of flavor. Bavette is preferably eaten from high-quality cattle, but you can't go wrong with USA Black Angus either way. It might be useful to mention that you cut this meat - because of the coarse grain - properly perpendicular to the grain. If you don't, even a perfectly cooked steak will turn into a shoe sole. But from a good breed, well prepared and well cut, bavette is a real flavor bomb!
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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 706.42 |
| Energie (kcal) | 169.00 |
| Vet (g) | 9.70 |
| Verzadigd vet (g) | 4.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.50 |
| Zout (g) | 0.08 |
Bavette Black Angus PRIME USA
love this cut, always satisfying
Review by
Andrea
|
Bavette Black Angus PRIME USA
Bereid volgens de reverse sear methode op de kamado, daarna op smaak gebracht met zout en peper. Heerlijk!
Review by
Wouter
|
Bavette Black Angus PRIME USA
Mooi stuk vlees, goede dooradering en makkelijk te berijden! Ik raad jullie aan
Review by
Dennis
|
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Bavette Black Angus PRIME USA
Whole steak from certified USA Black Angus.
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
What is Bavette Black Angus USA?
Bavette is the thick edge of meat from the flank (flank) of the beef and is therefore also called slab. It is 'lean working meat' that has had a lot of exercise. The meat has a coarse, long thread, but therefore also a nice bite and a lot of flavor. Bavette is preferably eaten from high-quality cattle, but you can't go wrong with USA Black Angus either way. It might be useful to mention that you cut this meat - because of the coarse grain - properly perpendicular to the grain. If you don't, even a perfectly cooked steak will turn into a shoe sole. But from a good breed, well prepared and well cut, bavette is a real flavor bomb!
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
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 706.42 |
| Energie (kcal) | 169.00 |
| Vet (g) | 9.70 |
| Verzadigd vet (g) | 4.30 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 20.50 |
| Zout (g) | 0.08 |
