Title: Bavette Steak | 5 Secrets To Melt-In-Your-Mouth Bavette | Grutto.com | Grutto
Headings: How to cook Bavette steak
What is Bavette steak?
Choosing the perfect Bavette Steak
Ageing Bavette steak
How to store Bavette Steak
How to cook Bavette steak
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Content: You can spot grass-fed bavette steak quite easily by the darker than usual red meat colors and ‘orangey’ toned fat. Never fear: the ‘orangey’ fat is so because of the high levels of beta-carotene (an antioxidant, Vitamin A) that the cow that produced your bavette steak had — due to the healthy grass it ate throughout it’s life. Ageing Bavette steak
How you bavette steak has aged is crucial to its taste and tenderness when you take your first bite. Some say bavette should always be dry aged, while others say it should be wet aged. Some say 21 days ageing so too long, while others say its too short. Having tried and tests a very wide variety of ageing techniques, our experience tells us that a very rare balance of both dry ageing and wet ageing delivers to the best results: the forner delivers all the taste and the latter, tenderness! If you’re interested in learning more about the differences between dry and wet aged beef, read more here! How to store Bavette Steak
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