Bavette is part of the flank (groin area). As this part of the cow is used intensively by the animal, it has a coarse structure. Bavette is shaped like a half moon and was traditionally passed through a mincer to make tartare. Nowadays, it is often cooked rare. It is very important to cut bavette properly - always against the grain to prevent the meat from becoming too tough.
Basic techniques: roasting, stewing, grilling, cooking rare, braising, poaching, frying.
Taste combinations: mackerel, halibut, chips, potato, mushrooms, onion, tomato, courgette, aubergine, white cabbage.