Description of Bavette

Bavette has a coarse texture, but is rich in flavour with plenty of fat. The fat causes the meat to remain tender and retain its texture. Bavette is cut from the flank and is obtained from American cattle that live on wide open plains and are fed grain for at least 120 days.

Vacuum-packing ± 900 grams.

The most delicious flavour combinations with Bavette

Bavette is best served somewhat seared with a red colour inside. Combine it with a homemade red or white onion chutney and you're actually more or less done. Or maybe you prefer your Bavette with a salad? Why not prepare a fresh endive salad on the side.

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100% beef


Nutritional values

Per 100 Gram.


Energy 436 kJ / 103 kcal
Fat 2,0 g
Saturated fat 0,8 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 21,2 g
Salt 0,0 g

Put  the meat in the fridge 24 hours before usage. This is a food safe method to thaw the meat.

Use a frying pan with fat (oil, butter or lard) until golden brown, 3 minutes on each side.
Set to low heat and let the bavette thread for 20 minutes, turn regulary.
Take the meat out of the pan, add salt and pepper and cut into fine sections.

The bavette can also be prepared on a gril or barbecue.

Bavette with fresh endive salad

4-6 persons


  • 1 Bavette (appr. 900 gr)
  • 50 ml + 150 ml Olive oil
  • 40 ml Red wine vinegar
  • 1 Large shallot
  • 2 Red tomatoes
  • 2 Green tomatoes
  • 3 Stumps of chicory
  • 12 Canned anchovy fillets
  • 15 Boiled potatoes

Mix 150 ml olive oil with the chopped shallot, and add some thyme leaves. Cut the Bavette with the thread into large strips and grease it with the mix. Add salt and pepper to taste.

Mix 150 ml of olive oil with 40 ml red wine vinegar. Set aside. Cut the chicory, tomatoes, anchovies, potatoes and herbs into pieces and mix into the olive oil and vinegar.

Heat a grilling pan and fry the meat for about 5 minutes per side.

Serve the salad separately with the meat.