Wagyu Chilean Beef Flank Steak Bavette | ±1kg

Regular price: £43.00
Regular price: ~~£43.00~~
Sale price: £43.00

Tax included.

3 to 5 Serve

Moderate Marbling

Chile Origin

Halal Certification

Description

Unctuous, intensely rich flavours and creamy, tender textures all come together in this beautifully marbled wagyu from Chile.

Flank Steak Bavette, also called “Bavette de Flanchet” in French, is a fantastic versatile cut of meat, full of flavour and extremely tender. A relatively long and flat cut, it can be grilled, pan-fried, broiled, or braised. It also makes a delicious standby for steak sandwiches and weeknight dinners.

Mollendo F1 Wagyu beef (50% Wagyu, 50% Black Angus)
Reared in the VIII and X Regions in Southern Chile
±1kg
Serves 3 to 5
Halal
Frozen

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking Instructions

Chilean Wagyu Flank Steak Bavette - Pan or Barbecue

±1kg. Serves 3 to 5. Defrost 18 hours. Around 10 minutes of cooking.

1. Defrost
Move the pack from freezer to fridge. Leave it in the vacuum pack, on a tray. Allow 18 hours. Cook within 48 hours of defrosting. Do not refreeze.

2. Find the grain before you cook
The fibres run the length of the cut in long, visible lines. Note which way they run now, because the crust will hide them later. Everything about this cut depends on cutting across them at the end.

3. Temper
Out of the fridge 45 minutes before cooking. A flank is thin at one end and thick at the other, and a cold core makes that difference worse.

4. Dry and season
Pat both sides completely dry. Season generously with fine sea salt. This cut takes a marinade well if you want one, but dry it again before it meets the heat.

5. Get the heat as high as it goes
A heavy pan, a griddle, or a barbecue over direct coals. Give it 3 to 4 minutes with a neutral oil. Flank is thin and open-grained, so it wants a fierce, short cook.

6. Sear
3 to 4 minutes on the first side without moving it. Turn once and give the second side the same. Lift the thin tail end out earlier if it is running ahead of the rest.

7. Pull at 52°C
Medium rare, and on this cut that is not a preference. Flank has little internal fat to protect it, so past medium rare the fibres tighten and it turns chewy.

8. Rest
8 to 10 minutes on a board. Do not cover it tightly. An open grain holds a lot of juice and it needs the time to settle back.

9. Slice thin, across the grain
This is the step that decides the result. Cut across the fibres you noted in step 2, at 5mm, holding the knife at a slight angle to widen the slices. Cut along the grain by mistake and even a perfectly cooked flank eats tough.

Best sliced, not served whole. Sliced thin it makes an excellent steak sandwich, and it is just as good cold the next day. Chimichurri suits it better than butter.

Nutritional Information

Typical values	Per 100g
Energy	—
Fat	—
of which saturated	—
Carbohydrate	—
of which sugars	—
Fibre	—
Protein	—
Salt	—

Storage

Delivered frozen
Keep frozen at -18°C until needed. Use by the date on the pack.
Defrost in the fridge, in its packaging, on a plate. Allow 18 hours. The pack will release liquid as it thaws.
Never defrost at room temperature or in a microwave.
Once defrosted, keep at 0-4°C and cook within 2 days.
Do not refreeze once thawed.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £85 Express By End of Day (Tues-Sat)	FREE
Orders under £85 Express By End of Day (Tues-Sat)	£8.50
Express by 1PM (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 1PM / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

Why Chile?

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.

5 stars: 2 (67%)
4 stars: 1 (33%)
3 stars: 0 (0%)
2 stars: 0 (0%)
1 star: 0 (0%)

Great cut. Super tender.

A really great cut of meat. Cooked well, plenty of flavour and super tender. I've just ordered more to keep in the freezer for the upcoming BBQ season!

Thank you Wayne for your great review. The bavette is among our favourite cut. You said it all, flavour and tenderness is what describes this delicious cut.

Exceptional taste

Great taste, beautiful piece for on the barbecue !

Excellent marbling

Really great marbling on this meat. It was quite tender as well. Don't really see why I'd spend more for a Sirloin when this does the trick.

Thank you Asif for your superb review! The bavette is indeed a great cut. Next time, you should defenitely try with our chimichurri butter. We look forward to serving you again soon.