Bison Bavette
Bison Bavette
A remarkable cut for the adventurous meat lover, Bison Bavette. This bavette from North American bison is lean, full of flavour, and has a beautifully coarse texture. The meat is slightly darker than beef and has a lightly sweet, earthy undertone you won’t soon forget. Thanks to its low fat content, bison bavette is not only healthier, but also easier to digest. Perfect for those who eat consciously but still want to enjoy a rich and satisfying meat experience.
What is a Bavette?
The bavette, also known as flank steak, is a long, flat cut taken from the abdominal muscles of the animal. Because this muscle is used intensively, the meat has a firm bite and a pronounced grain. Although the fibres are coarse, the meat stays juicy and full of character, especially when sliced against the grain. Bavette is a favourite among chefs for its versatility, you can sear it quickly over high heat or cook it slowly at a low temperature. On the BBQ, this cut truly shines. Let the meat rest after cooking and slice it against the grain for the best result.
Bison meat, lean, tender and nutritious
What sets this Bison Bavette apart is its unique balance of tenderness and leanness. Bison meat is naturally low in fat and cholesterol, yet rich in protein, iron, zinc, and vitamin B12. That makes it an excellent choice for those who want to eat mindfully without compromising on flavour. Its subtly sweet, rich taste and fine texture make it a special piece of meat. Due to its low fat content, bison requires careful preparation, either briefly on high heat or slowly at a low temperature, to keep it juicy and tender. A meat with character, for those who know what they want to taste.
Order Bison Bavette online
Bison Bavette is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €100.
Bavette is a versatile steak that can be prepared in various ways. Below is a handy guideline. Scroll through and choose your preferred cooking method!
Low and Slow Bavette (sear & cook through)
Plan ahead by defrosting 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 reach room temperature.
Preheat the oven to 120°C for gentle cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until fully browned and the fat edge is nice and 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 table below as an indication for planning.
Measure the core temperature of the meat using the values listed.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or just before serving with salt, pepper or your favorite rub.
Target Core Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well done: 62°C
Total cooking time: approx. 30 minutes
Reversed Sear Bavette (cook through & sear)
Plan ahead by defrosting 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 reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches 2°C below the desired core temperature — the final 2 degrees will come during searing.
Sear the meat on all sides in a hot pan or on the grill until browned and crispy, reaching the final core temperature.
Measure the core temperature using the table below.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or just before serving with salt, pepper or your favorite rub.
Target Core Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well done: 62°C (lamb)
Total cooking time: approx. 1 hour
Sous Vide Bavette Preparation
Plan ahead by defrosting 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 reach room temperature.
Preheat the water bath so the timing below is accurate. Make sure the vacuum bag is sealed properly (you can season the steaks in advance and re-vacuum if desired). Usually, the original packaging can go straight into the water bath.
Time: Set the sous vide stick according to the table below. If the meat is still frozen, add one extra hour.
Sear the steak in a hot pan, on the BBQ, or use a torch until golden brown. The internal temperature will not increase further after searing.
Rest: let the steak rest for 10 minutes before slicing/serving.
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) | 551.76 |
| Energie (kcal) | 132.00 |
| Vet (g) | 3.40 |
| Verzadigd vet (g) | 1.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 25.30 |
| Zout (g) | 0.08 |
Bison Bavette
Bavette from bison, a healthy but very tasty choice!
+ Flavour enhancers
+ 3,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Rosemary
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 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]
+ 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
Bavette from bison, a healthy but very tasty choice!
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Product Information
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Preparation
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Voedingswaarde
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Reviews
Bison Bavette
A remarkable cut for the adventurous meat lover, Bison Bavette. This bavette from North American bison is lean, full of flavour, and has a beautifully coarse texture. The meat is slightly darker than beef and has a lightly sweet, earthy undertone you won’t soon forget. Thanks to its low fat content, bison bavette is not only healthier, but also easier to digest. Perfect for those who eat consciously but still want to enjoy a rich and satisfying meat experience.
What is a Bavette?
The bavette, also known as flank steak, is a long, flat cut taken from the abdominal muscles of the animal. Because this muscle is used intensively, the meat has a firm bite and a pronounced grain. Although the fibres are coarse, the meat stays juicy and full of character, especially when sliced against the grain. Bavette is a favourite among chefs for its versatility, you can sear it quickly over high heat or cook it slowly at a low temperature. On the BBQ, this cut truly shines. Let the meat rest after cooking and slice it against the grain for the best result.
Bison meat, lean, tender and nutritious
What sets this Bison Bavette apart is its unique balance of tenderness and leanness. Bison meat is naturally low in fat and cholesterol, yet rich in protein, iron, zinc, and vitamin B12. That makes it an excellent choice for those who want to eat mindfully without compromising on flavour. Its subtly sweet, rich taste and fine texture make it a special piece of meat. Due to its low fat content, bison requires careful preparation, either briefly on high heat or slowly at a low temperature, to keep it juicy and tender. A meat with character, for those who know what they want to taste.
Order Bison Bavette online
Bison Bavette is easy to order online at premium butcher The Butchery, order before 11am and receive it the same evening in the Netherlands and Belgium, free shipping from €100.
Bavette is a versatile steak that can be prepared in various ways. Below is a handy guideline. Scroll through and choose your preferred cooking method!
Low and Slow Bavette (sear & cook through)
Plan ahead by defrosting 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 reach room temperature.
Preheat the oven to 120°C for gentle cooking and heat the pan or grill to maximum temperature.
Sear the meat on all sides in a large pan with butter or on the grill until fully browned and the fat edge is nice and 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 table below as an indication for planning.
Measure the core temperature of the meat using the values listed.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or just before serving with salt, pepper or your favorite rub.
Target Core Temperatures:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well done: 62°C
Total cooking time: approx. 30 minutes
Reversed Sear Bavette (cook through & sear)
Plan ahead by defrosting 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 reach room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches 2°C below the desired core temperature — the final 2 degrees will come during searing.
Sear the meat on all sides in a hot pan or on the grill until browned and crispy, reaching the final core temperature.
Measure the core temperature using the table below.
Rest: let the meat rest for 10 minutes before slicing/serving.
Season after searing or just before serving with salt, pepper or your favorite rub.
Target Core Temperatures:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well done: 62°C (lamb)
Total cooking time: approx. 1 hour
Sous Vide Bavette Preparation
Plan ahead by defrosting 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 reach room temperature.
Preheat the water bath so the timing below is accurate. Make sure the vacuum bag is sealed properly (you can season the steaks in advance and re-vacuum if desired). Usually, the original packaging can go straight into the water bath.
Time: Set the sous vide stick according to the table below. If the meat is still frozen, add one extra hour.
Sear the steak in a hot pan, on the BBQ, or use a torch until golden brown. The internal temperature will not increase further after searing.
Rest: let the steak rest for 10 minutes before slicing/serving.
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) | 551.76 |
| Energie (kcal) | 132.00 |
| Vet (g) | 3.40 |
| Verzadigd vet (g) | 1.50 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 25.30 |
| Zout (g) | 0.08 |
