10,00 €–20,00 €Price range: 10,00 € through 20,00 €
Bavette Premium steak from Polish heifer, wet-aged for a minimum of 20 days. Valued for its pronounced juiciness, fine texture and bold, beef-forward flavour that appeals to true beef enthusiasts. Performs equally well as a quick pan-seared steak or as a refined base for beef tartare.
Description
Bavette Steak Premium: Polish quality at its finest!
Bavette Premium comes from carefully selected Polish heifers, with the meat wet-aged for a minimum of 20 days. This process results in notable tenderness, a fine texture and a deep, meaty flavour appreciated by experienced steak lovers.
What makes Bavette Steak Premium from Polish heifer stand out?
Wet-aged for a minimum of 20 days ensuring natural juiciness and tenderness while enhancing the full flavour of the meat
Premium Polish heifer from local farms known for high quality standards and animal welfare
Intense, expressive flavour with deep beef notes and a naturally soft texture
Culinary versatility suitable for pan-searing, grilling and international cuisines
Product information:
Breed Polish heifer
Feeding natural grain-based feed with pasture grazing
Aging wet-aged minimum 20 days
Packaging vacuum-sealed
No hormones or antibiotics
BeeF ATELIER serving ideas!
Bavette steak medium-rare for the grill or cast-iron pan
Bavette tacos with thinly sliced meat, salsa and lime
Asian-style beef as a quick stir-fry with vegetables and sesame
Bavette carpaccio served cold with olive oil and rocket
BeeF ATELIER Bavette recipe:
Ingredients:
One piece of bavette approx. 300–400 g
Sea salt and black pepper
High smoke point oil such as beef fat or avocado oil
Method:
Remove the meat from the fridge one hour before cooking and pat dry.
Season generously with salt and pepper on both sides.
Heat a pan or grill to very high temperature.
Sear for 2–3 minutes per side for medium-rare.
Rest the meat for 5 minutes.
Slice across the grain to ensure tenderness.
Serve with your preferred fat such as butter, beef dripping or olive oil.
