€15/kg “The bavette, that long, slender steak from the lower end of the belly, sounds less than promising. No rim of creamy-yellow fat to frame its flesh; no thick bone at its side to enrich it as it cooks; a piece of meat that is cut thinner than I usually prefer. And yet, briefly marinated with thyme, garlic and rosemary and cooked quickly on a hot griddle or over coals outdoors and left to rest before slicing, it has become my go-to steak……” Nigel Slater, The Guardian, Aug 2018
