Bavetteskewer Black Angus PRIME USA
Bavetteskewer Black Angus PRIME USA
Bavette Skewers USA Black Angus
Sometimes you’re just in the mood for meat with real character, and that’s exactly what these bavette skewers deliver. Cut from the flank of the cow, they have a deep, full flavour and a firm texture that makes them perfect for a grilling night. The pieces are trimmed to just the right size for the barbecue or a sizzling hot grill pan. Tasty, bold and above all, irresistibly juicy.
Black Angus USA – pure and full of flavour
For these skewers, we use beef from Black Angus cattle raised in the United States. These animals roam freely in vast pastures and enjoy a natural diet of grass, maize and grains. They’re raised without artificial additives, and you can taste that right away. The texture is firm yet tender, the flavour rich and full, and the marbling exactly how you want it. It’s the ideal meat for anyone seeking honest, high-quality beef without the fuss.
Order your bavette skewers online
At The Butchery, you can easily and quickly order these bavette skewers online, with our Master Butchers hand-cutting each piece to make sure only the best ends up on your plate. Order before 11:00 a.m., and you’ll receive your meat the very same evening in the Netherlands and Belgium. Not convenient? Simply choose a delivery time that suits you better. The meat is vacuum-packed and quick-frozen to preserve its quality right up until you fire up the grill.
Frying entrecote
- Remove the sirloin steak from the refrigerator in time (at least an hour in advance) to reach room temperature.
- Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
- Put a pan on the stove and add a dash of olive oil. Be careful, not too much because you are going to fry the entrecote on the fat edge.
- As soon as the oil is at the right temperature, place the sirloin steak in the pan (on the fat edge) and support it with tongs so that it does not fall over.
- Once the fat edge has turned a nice color, fry the sirloin steak on both sides for 1 minute per centimeter per side. So if you have a sirloin steak measuring 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
- While frying the entrecote, spoon the meat juices over the meat. This is called arrosing.
- Remove the sirloin steak from the pan and let it rest under aluminum foil for another 10 minutes.
- Enough rest? Then cut the steak perpendicular to the grain and serve.
TIP: Do you bake on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.
Ingredients
rundvlees, kruiden (GLUTEN, SELDERIJ, TARWE), paprikaextract, ui, knoflook, peper, peterselie, kervel, SELDERIJ, zout, glucosepoeder, mais, raap, TARWEvezel, koriander, paprika, gember, komijn, SELDERIJzaad, foelie, fenegriek, kurkuma, chili, kardemom, tomaat, aroma (SOJA)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 717 |
| Energie (kcal) | 171 |
| Vet (g) | 9.5 |
| Verzadigd vet (g) | 4.2 |
| Koolhydraten (g) | 1.3 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.2 |
| Zout (g) | 0.91 |
Bavetteskewer Black Angus PRIME USA
Bavette skewer from American Black Angus PRIME beef. In the photo there are onions between the pieces of meat. The skewers are supplied without onions because they become limp in the freezer. You can add this yourself if necessary.
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- Same day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
Bavette skewer from American Black Angus PRIME beef. In the photo there are onions between the pieces of meat. The skewers are supplied without onions because they become limp in the freezer. You can add this yourself if necessary.
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Product Information
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Preparation
- Remove the sirloin steak from the refrigerator in time (at least an hour in advance) to reach room temperature.
- Pat the meat dry with a paper towel and season with freshly ground pepper and salt.
- Put a pan on the stove and add a dash of olive oil. Be careful, not too much because you are going to fry the entrecote on the fat edge.
- As soon as the oil is at the right temperature, place the sirloin steak in the pan (on the fat edge) and support it with tongs so that it does not fall over.
- Once the fat edge has turned a nice color, fry the sirloin steak on both sides for 1 minute per centimeter per side. So if you have a sirloin steak measuring 2 centimeters, first fry it for 2 centimeters on one side and after turning it over again for 2 centimeters on the other side.
- While frying the entrecote, spoon the meat juices over the meat. This is called arrosing.
- Remove the sirloin steak from the pan and let it rest under aluminum foil for another 10 minutes.
- Enough rest? Then cut the steak perpendicular to the grain and serve.
-
Voedingswaarde
-
Reviews
Bavette Skewers USA Black Angus
Sometimes you’re just in the mood for meat with real character, and that’s exactly what these bavette skewers deliver. Cut from the flank of the cow, they have a deep, full flavour and a firm texture that makes them perfect for a grilling night. The pieces are trimmed to just the right size for the barbecue or a sizzling hot grill pan. Tasty, bold and above all, irresistibly juicy.
Black Angus USA – pure and full of flavour
For these skewers, we use beef from Black Angus cattle raised in the United States. These animals roam freely in vast pastures and enjoy a natural diet of grass, maize and grains. They’re raised without artificial additives, and you can taste that right away. The texture is firm yet tender, the flavour rich and full, and the marbling exactly how you want it. It’s the ideal meat for anyone seeking honest, high-quality beef without the fuss.
Order your bavette skewers online
At The Butchery, you can easily and quickly order these bavette skewers online, with our Master Butchers hand-cutting each piece to make sure only the best ends up on your plate. Order before 11:00 a.m., and you’ll receive your meat the very same evening in the Netherlands and Belgium. Not convenient? Simply choose a delivery time that suits you better. The meat is vacuum-packed and quick-frozen to preserve its quality right up until you fire up the grill.
Frying entrecote
TIP: Do you bake on gas? Then keep the steak moving for even cooking. Do you cook on induction? Then leave the steak alone, except for turning once.
Ingredients
rundvlees, kruiden (GLUTEN, SELDERIJ, TARWE), paprikaextract, ui, knoflook, peper, peterselie, kervel, SELDERIJ, zout, glucosepoeder, mais, raap, TARWEvezel, koriander, paprika, gember, komijn, SELDERIJzaad, foelie, fenegriek, kurkuma, chili, kardemom, tomaat, aroma (SOJA)Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 717 |
| Energie (kcal) | 171 |
| Vet (g) | 9.5 |
| Verzadigd vet (g) | 4.2 |
| Koolhydraten (g) | 1.3 |
| Suikers (g) | 0.6 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 20.2 |
| Zout (g) | 0.91 |
