Wagyu bavette 8+ Australia

Name: Wagyu bavette 8+ Australia
Brand: Brand
SKU: Wagyu bavette 8+ Australia
Availability: InStock

A bavette is a versatile steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare bavette low and slow (grill & cook through)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs the meat after searing or afterwards with salt and pepper or rub of your choice

Core final temperatures

Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C

Take into account a total preparation time of 30 minutes

Reversed sear Bavette(cook & grill)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs the meat after frying or afterwards with salt and pepper or rub of your choice

Core final temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)

Take into account a total preparation time of 1 hour.

Preparation Bavette Sous Vide

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice

Setting value sous vide stick for bavette

Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours

Ingredients
rundvlees 100%

Nutritional value

Type Per 100g

Energie (kJ) 873.62

Energie (kcal) 209

Vet (g) 14.8

Verzadigd vet (g) 6.5

Koolhydraten (g) 0

Suikers (g) 0

Vezels (g) 0

Eiwitten (g) 19

Zout (g) 0.08

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Wagyu bavette 8+ Australia

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Which weight?

Welk gewicht bavette kies je?

Bavette is prachtig om in z'n geheel te bereiden. Per persoon kun je ongeveer onderstaande gewichten aanhouden.

Bavette als hoofdgerecht

Normale eter: 200-250 gram
Grote eter: 250-400g gram
Carnivoor: 500+ gram

Bavette to share for 2

Kleine/normal eter: 400-500 gram
Grote eter: was 500-800g gram
Carnivoor: No Share

BBQ met meerdere vleessoorten [share]

Kleine eter: 75 gram
Grote eter: 150 gram
Carnivoor: 200 gram

Wagyu bavette 8+ Australia

Delivery on Tuesday

+ Smaakmakers

+ 3,99 | 100 gram kruidenboter Cafe de Paris

+ 5,99 | 200 ml Culinaire jus met black garlic

+ 3,99 | 100 gram Butchery's seasalt flakes

+ 5,99 | 100 gram Butchery's steak seasoning

Product Information

+ Maak een Surf & Turf

+ 34,99 | 2x 125 gram kreeftenstaart Canada

Product Information

Delivery on Tuesday or select a preferred day

Starting at € 100,- FREE delivery.

Quick frozen and vacuum packed

Product Information

Preparation

A bavette is a versatile steak that you can prepare in different ways. Below you will find a useful guideline. Scroll through and choose your preparation method!

Prepare bavette low and slow (grill & cook through)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven to 120C for nice cooking and the pan or grill to maximum heat
Fryor grill brown the meat on all sides in a large pan with butter or on the grill until it is completely brown and any fat edge is nice and crunchy
Move the meat to the preheated oven, place the cooked steak in an oven dish and add the shortening.
Time: use the below schedule for your own planning, these times are indicative.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs the meat after searing or afterwards with salt and pepper or rub of your choice

Core final temperatures

Rare 52C Medium rare 54C
Medium 57C
Rose/Welldone 62C

Take into account a total preparation time of 30 minutes

Reversed sear Bavette(cook & grill)

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to the core temperatures below - 2 degrees. The last 2 degrees are added during grilling.
Grill or fry the meat until brown and crunchy on all sides until the desired core temperature has been reached.
Always measure the core temperature with these types of meat. Use the temperatures from the schedule.
Rest: Let the meat rest for 10 minutes before carving/serving.
Herbs the meat after frying or afterwards with salt and pepper or rub of your choice

Core final temperatures

-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Rose/welldone 62C (lamb)

Take into account a total preparation time of 1 hour.

Preparation Bavette Sous Vide

Planahead, defrost the meat a few days in advance (or a few hours in cold water) and remove it from the refrigerator 5 hours in advance to prepare. to reach room temperature.
Preheat the warm water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum pack them again if necessary. But normally the packaging can be placed straight into the warm water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also do it. An use a burner, grilling or burning will no longer increase the temperature.
Rest, let the steak rest for 10 minutes before cutting/serving.
Herb Only season the steak halfway through or afterwards with salt and pepper or a rub of your choice

Setting value sous vide stick for bavette

Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours

Voedingswaarde

Ingredients
rundvlees 100%

Nutritional value

Type Per 100g

Energie (kJ) 873.62

Energie (kcal) 209

Vet (g) 14.8

Verzadigd vet (g) 6.5

Koolhydraten (g) 0

Suikers (g) 0

Vezels (g) 0

Eiwitten (g) 19

Zout (g) 0.08

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