What is Bavette?

Bavette is the thick edge meat from the flank of the cow and is therefore also called vanglap. It is 'lean working meat' that has had a lot of movement. The meat has a coarse, long grain, but also a nice bite and super flavor. Provided it comes from a good beef breed, because honestly, we personally do not recommend bavette from a lean dairy cow...

Bavette or Maanvlees?

Maanvlees is exactly and precisely the same meat as bavette. Just a different name. Why maanvlees? Because this part is cut in the shape of - yes - a half-moon. Half-moon meat, therefore.

Bavette vs Flank Steak

There is quite a bit of confusion about what bavette is and what flank steak is. Even in meat countries, it is not always clear, sometimes it can even happen that when you order bavette from a butcher who is not specialized in special meat cuts, you receive flank steak. This is because they are both cut from the flank of the cow. However, there is a big difference between bavette and flank steak, especially in structure. For example, bavette has a much coarser structure and has a longer grain. You might think this is not very attractive, but nothing could be further from the truth. If you prepare a bavette with precision and cut it perpendicular to the grain, you truly get a flavor bomb.

Bavette on the Rise

Bavette has gone from a 'forgotten meat cut' to perhaps one of the more popular steaks among BBQ enthusiasts. This part of the cow has made a significant rise, partly because the meat is so versatile. But what is Bavette exactly? It is the thick edge meat from the flank of the cow and is also called vanglap, flank steak, or – due to its shape – half-moon. Although a flank steak is not always bavette, this steak is still cut from the flank. So, from a part of the cow that has had a lot of movement. In short: lean working meat with a coarser structure. For a long time, bavette belonged to the 'forgotten meat cuts', but now this piece of beef has started a solid rise. And rightly so! The meat has a coarse, long grain, but also a nice bite and super flavor. Bavette is a flavor bomb, but you preferably eat it from high-quality cattle. For example, from Black Angus PRIME USA, an absolute flavor bomb. But also Wagyu from Australia or grain-fed Aberdeen Angus. All breeds with beautiful qualities.

How to Cook Bavette in 7 Steps

When you bring such a beautiful bavette home, you also want to know how to prepare it perfectly. Of course, there are multiple options; you can also prepare a bavette very well with sous-vide or the reverse sear technique. In these steps, we first sear the meat and then bring it to core temperature in the oven or BBQ:

1. Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the refrigerator 5 hours before cooking to reach room temperature.
2. Preheat the oven or BBQ (indirect) to 120°C for even cooking and heat the pan or grill to maximum heat.
3. Sear or grill the bavette all around brown in a large pan with butter or on the grill until it is completely brown and any fat edges are nicely crunchy.
4. Move the bavette to the preheated oven or the indirect part of the BBQ, place the seared bavette in an oven dish, and add the rendered fat (only for oven).
5. Measure the core temperature for these types of meat always. Use 52°C for rare, 54°C for medium rare, 57°C for medium, and 62°C for well done.
6. Rest: let the steak rest for 10 minutes before slicing/serving.
7. Season the bavette after searing or afterwards with salt and pepper or a rub of your choice. Slice the bavette perpendicular to the grain, enjoy!

Preparing Bavette Sous-Vide

Because cooking bavette requires precision, this steak is perfect for sous-vide preparation. With sous-vide cooking, you can very well bring a piece of meat to a specific core temperature. The bavette is cooked very evenly. After cooking in the water bath, you sear the steak over high heat or on the grill to create a nice crust on the outside.

Bavette Recipes

On BBQ blogs and recipe sites, bavette recipes appear like mushrooms after rain, and even in serious BBQ books (such as the incredibly popular Smokey Goodness series by Jord Althuizen), the most amazing recipes emerge. Because it is a long and flat piece of meat, you can do all sorts with it. For example, it is perfect for roulade or so-called pin wheels, as you can easily fill and roll the meat. But actually, it doesn't need much. The meat has a lot of flavor on its own, but absolutely essential is cutting the meat. Always cut perpendicular to the grain, otherwise this beautiful meat turns into a shoe sole. Cutting bavette is therefore absolutely an important part of the preparation. But fortunately, it's not difficult; you just need to pay attention! Read more here about cutting steak.

Looking for more inspiration? You'll undoubtedly find it in our recipes! How about tacos with bavette for example? Or Asian style bavette? Highly recommended..

Buying Bavette Online

Maanvlees, or bavette, buying online is a piece of cake. Choose your favorite breed and cut, and we prepare your order with love. The meat is shockfrozen and sent to you. This means: frozen within an hour, preserving flavor, nutritional values, and structure. If you order before 11:00, you can have your meat at home the same evening between 17:00 and 22:00. You choose your delivery date yourself! Finally, for your information: on butchery.nl, you only find meat from breeds that have had a good life.

Bavette Quickfrozen Delivered to Your Home

When you order bavette from The Butchery, it is delivered quickfrozen to your home. This means that we freeze the meat within an hour after production (read: trimming, portioning & individually packaging), so that no nutritional values, flavor, or texture are lost. We send the steak to you frozen, so you can put it back in the freezer upon receipt. We package the meat in an insulated bag with dry ice in a box, ensuring that the meat always arrives frozen at your home.

Ordering Bavette Online

The advantage of ordering your bavette online is that you always have a choice among multiple beef breeds. And what beef breeds! At The Butchery, you find the finest premium beef breeds, ensuring you get a quality steak. Are you choosing Black Angus PRIME bavette or an Australian Wagyu bavette? Whatever choice you make, with every bavette from The Butchery, you're in good hands. So feel free to order online; we ensure it is delivered frozen to you!