ce839d2f_ardiesmill___Tombuie__Scotland__DESCRIPTION
[CUT] Bavette [USE] Fry/Grill [DESCRIPTION] 
An extradordinary french cut taken from one or more of three places, depending on the region. Course grained with a bit meaty flavour. Incredibly tender if eaten rare but turns tough if cooked anything more. MarkAskew, Exec chef at Gordon Ramsay group, was kind enough to describe one of ours as the best bit of beef he'd ever tasted!
Glossary of Beef Cuts - Hardiesmill & Tombuie, Scotland
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