Thin cut steaks taken from the shoulder. These steaks are big on flavour and take well to a light marinade. Sear quickly in a hot pan and rest. Pay attention because it goes from medium to well-done very fast.
Tip: For tender eating quality, steaks with a grained structure such as bavette and flat iron do need plenty of time to rest after cooking and to be sliced across the grain.
£6.00 per 300g