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Beef Bavette Steak

Seasoned and tenderized, boneless bottom sirloin flapsteak cut from Canada AAA Beef. Best served medium rare and cut against the grain. Sold individually

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Prices listed above are valid for the current flyer period only. Pricing is subject to change at the time of pick-up. Some sale prices may require MAX membership. Per lb. prices are not listed on the site.

The Butcher
Beef Bavette Steak

Serving Information:

PREPARE FROM THAWED.

THAWING AND PREPARATION: For best results, thaw steak, in package, in refrigerator for 24 hours. Alternatively, thaw steak in cold water for 1 to 1 1/2 hours. Remove all packaging prior to cooking. 

BARBECUE (For best results): Preheat barbecue on high 10 to 15 minutes. Sear steak 1 minute per side. Turn heat to medium. Grill with lid closed, 2 to 3 minutes per side, for medium-rare. Remove from grill. Hold until internal temperature of 145°F (63°C) is reached. 

OVEN: Preheat oven broiler element on high. Place steak on broiler pan, in oven, 4 to 6 inches from element.Broil, 6 minutes per side, for medium-rare. Remove from oven. Hold until internal temperature of 145°F (63°C) is reached.  

NOTE: Since appliances vary, these instructions are guidelines only.

Nutritional Facts:

  • Calories 280
  • Fat 15g
  • Cholesterol 100mg
  • Sodium 750mg
  • Carbohydrate 0g
  • Protein 35g
View Full Nutrition Label

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