Product description:

Known as Bavette in French, which means apron and refers to thin meats, and called “Sobrebarriga” which means (over the belly) in Argentine.

The BaladyFarms Bavette is a somewhat unrecognized cut outside of chef and butcher circles. This well-marbled piece of beef comes from the bottom part of the sirloin butt from lower chest or abdominal muscles of the cow, and is similar to the flank and skirt cuts, although much beefier and more tender. Great for marinating and then quickly searing or grilling, Bavette can also be cooked sous vide, then seared, or simply broiled. However, you cook it, be sure to slice it against the grain for serving. There is some chew in a bavette, but this extra effort rewards you with so much more flavor.

To get the best out of the our Bavette Steak, we recommend cooking it hot and fast, charring the outside and leaving the center blushing pink. cut into strips and make it the center of a stir-fry. If done right, bavette steak can be quite the show-stopping, mouth-watering centerpiece of an excellent meal.

A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!

One piece of Bavette Steak usually weights (700-2000 Grams) approx.

Help yourself to BaladyFarms Meats favorite Bavette steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Sirloin Flab, Bottom Sirloin Bavette, Steak Bottom Sirloin Butt, Flap Meat, Vacio, sobrebarriga.

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way.

Cooking tips & Instructions:

To defrost the Bavette Steak, remove it from the freezer and leave it on your kitchen worktop for one day. Alternatively, place the Bavette in the fridge and allow it to gently thaw for two days. You can also pop the steak (still in its packaging) into cool water and leave to defrost for around 15 minutes. Before cooking, remove the packaging and allow the joint to dry out and reach room temperature.  Generously season the Bavette with good quality pure Sea Salt. Take a cast iron pan and add a little Beef Dripping, heat the pan on high. Once the fat is sizzling and slightly smoking add the Bavette to the center of the pan. Turn the steak after about 5 minutes, once a caramelized crust has formed, then turn down the heat slightly and cook for 4 minutes on each side. Leave to rest in a warm place for at least 5 minutes before carving.

Often to be found in Asian cuisine, with the thin strips of beef ideal for using in stir fries. Try quick frying on a high heat and serving with sautéed wild mushrooms, parsley and garlic for an easy, yet luxurious feast of all natural and nutritious ingredients.

Marinate your food in the refrigerator, not at room temperature.  This will help keep your food safe from food-borne illnesses.

Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.

Use a combination of an acid, oil, and spices in your marinade.

Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices.

For the best results, try to marinate the steak the night before you cook it or at least 6 hours for the maximum flavor.

If you can’t get to cooking your marinated steak within two days, you can also freeze the meat in the marinade to be used later.  That’s a benefit of using the freezer-safe bags – you can just toss them right into the freezer for later.  Then, when it’s time to cook, thaw the meat and cook.

For most marinades, use about 1/2 cup of the marinade for every 1 kilo of beef.

After removing the beef from the marinade, pat all sides of the steak dry with paper towels to prevent steaming and encourage browning.

Rare: Cool red center, 52° C (cook 1 1/2 – 2 1/2  minutes per side over high heat, depending on thickness)

Medium Rare: Warm red center, 57° C (cook 2 – 3 1/2 minutes per side over high heat, depending on thickness)

Medium: Warm pink center, 63° C (cook 2 1/2 – 3 1/2  minutes per side over high heat, depending on thickness)

Medium Well: Slightly pink center, 66° C (cook 3 1/2 – 4 minutes per side over high heat, depending on thickness)

Well Done: Little or no pink, 71° C (cook 4 – 5   minutes per side over high heat, depending on thickness)