Bavette is also known as Skirt steak, and as is less well known than other cuts of beef.

Pronounced 'bav-et', it is taken from a similar area to the flank which is on the belly.

Beef bavette is highly flavoured but can be chewy if overcooked. To avoid this, marinade before frying quickly in a hot pan until medium-rare.

Tip: Technically offal, bavette can be either braised or fried, but may dry out so be careful not to overcook.

Our beef bavette is taken from Argentine free-range grain-fed cattle.

Minimum weight 1.20kg.

This 1.20kg piece of bavette can be cut into pieces of your preferred size. Use some now and freeze some for another time.

Supplied fresh.