Our Ex-Dairy Bavette offers the tenderness of a fillet but for a third of the price. Taken from the skirt of our older cows this cut provides a deep beef flavour.
The best way to cook this cut is on a very hot pan, seared each side for a couple of minutes and allowed to rest for 5-10 minutes. The key is to make sure the steak is at room temperature before you cook it.
Our ex-dairy cow are farmed here in the UK the cows are put out to pasture for at least 4 years after their milking years. This allows the animal a better quality of life and it provides us with a much higher standard of meat, deep flavour and beautiful marbling. This is a sustainable approach to farming and one that we support wholeheartedly at The Host’s Pantry.