Bavette Steak - 1kg Weight:1kg Brisket is a classic traditional

Brisket is a classic traditional cut that is thankfully popular again

sirloin steak is a tender juicy tender treat

but as it is a lesser known cut

cover and put back in the fridge for at least 4 hours but preferably overnight

giving you an easy-carve easy cook prime roasting joint

Bavette Steak - 1kg Weight:1kg Brisket is a classic traditionalBavette steak is cut from the flank, which is essentially the belly area of the cow, and is packed full of connective tissue which gives a distinctive flavour. It makes for a more fatty, but very tasty steak and it works particularly well as a supper steak on a dark evening. Popular across France, this traditional old fashioned cut has made a comeback in British menu's in recent years. Traditionally it was cooked by slow braising, but it is more