@jonwatts88: If you’ve never tried bavette, you’re missing out. It isn’t the most expensive cut, but it’s one of the most flavourful. Because it comes from a hard-working muscle, it’s packed with rich, beefy flavour and has an incredible texture. The secret? Cook it hot and fast, let it rest, then slice it against the grain. Do that, and you’ll have one of the best steaks you’ll ever eat, for a fraction of the price of a ribeye or fillet. Steak came from the one and only Thomas Joseph Butchery - they deliver nationwide 👌👌

Jon Watts

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Saturday 27 June 2026 01:30:40 GMT