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Professional butcher bavette grain fed

approx. 250 g

    Extra information

    Beef bavette

    Usage

    Preparation: remove the bavette from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the bavette from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Leave the fat and membranes on the outside undisturbed, this provides protection and flavor during preparation. Pat the bavette dry with kitchen paper and sprinkle with a spice rub and possibly pepper just before preparation. Frying pan: fry the bavette without butter or oil until a nice brown color and crust forms. Then bake the bavette for 10-15 minutes. Turning regularly. Let the bavette rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Pay attention to heating through and through.

    Ingredients

    Ingredients: beef.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Professional butcher bavette grain fed

    approx. 250 g

      Product form

      Richly marbled for an intense taste experience *Australian quality meat * Vacuum packed to optimally preserve tenderness, meat flavors and juices * Quality meat from the professional butcher * Cut perpendicular to the grain after preparation

      €13 , 70

      €14,95 (incl. btw)

        Characteristics

        Gluten free, Lactose free

        Save

        In the freezer -12°C** 1 month after purchase. In freezer -18°C*** see best before date.

        Description

        Richly marbled for an intense taste experience


        *Australian quality meat
        * Vacuum packed to optimally preserve tenderness, meat flavors and juices
        * Quality meat from the professional butcher
        * Cut perpendicular to the grain after preparation

        Extra information

        Beef bavette

        Usage

        Preparation: remove the bavette from the freezer 24 hours before preparation and place it in the refrigerator to thaw. Remove the bavette from the refrigerator and packaging 1 hour before use and let it come to room temperature, covered. Leave the fat and membranes on the outside undisturbed, this provides protection and flavor during preparation. Pat the bavette dry with kitchen paper and sprinkle with a spice rub and possibly pepper just before preparation. Frying pan: fry the bavette without butter or oil until a nice brown color and crust forms. Then bake the bavette for 10-15 minutes. Turning regularly. Let the bavette rest for 10 minutes on a lukewarm plate under a tea towel before cutting. Tip: do not pierce the meat with a fork, this will retain the juices and flavor. Pay attention to heating through and through.

        Ingredients: beef.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

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