Bavette À rôtir It's a two for one

It's a two for one since on one side of the iconic T-bone you find a portion of filet mignon and on the other side

cette peau a un poil très fourni et une coloration plus homogène

c’est un plat de réconfort

truly make it a perfect pairing for bison meat

Bavette À rôtir It's a two for oneThis cut is similar to the flank. Its texture is fibrous yet tender and its flavor is very pronounced. It is also a very good candidate for dry or wet marinades. Despite its denser texture, when sliced thinly against the grain of the meat, it becomes very tender. Cooking: This cut is best grilled and is best served rare or medium rare. It is recommended to cut it against the grain of the meat before serving. For perfect cooking, refer to to our