Bavette
If you’re a fan of the French brasserie classic, Steak Frites, then you’ve likely enjoyed this succulent cut. It looks, cooks, and is served like a Flank, but it has a juicier, loose-grained texture, thanks to the generous wagyu marbling.
If you’re a fan of the French brasserie classic, Steak Frites, then you’ve likely enjoyed this succulent cut. It looks, cooks, and is served like a Flank, but it has a juicier, loose-grained texture, thanks to the generous wagyu marbling.
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