Premium Canadian Beef Bavette Steak

This long-fibered cut can sometimes be difficult to eat. However, once well marinated and cooked rare or medium, it can suit any occasion. Cook it on the BBQ or in a very hot pan and surprise your friends with your grill master skills.

Cooking temperature : medium-rare (56ºC)

- Take out and temper the meat about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Let the meat rest on a cooling rack and wrap it in aluminum foil to get the extra 2 degrees
- Cut against the grain of the meat (especially for flank steak as it is very fibrous) and serve.

PEI beef

Rating:Prime

Curing:Days

Quantity:

Origin: PEI

Race: Angus

Portion(s):

Condition: Fresh

Producer: To help you discover exceptional products, we invite you to explore the unique quality of Prince Edward Island beef. Their first-class reputation did not come by chance. Raised according to very strict specifications that advocate animal welfare, these cattle are raised without added hormones and are antibiotic-free at the time of slaughter. The farmers who raise the Prince Edward Island cattle have been working hard for several generations with the sole aim of offering you a product of extraordinary quality. The "Blue Dot" selection from Prince Edward Island corresponds to the Prime grade, which represents the highest quality and most marbled Canadian beef.