Guanciale Al Pepe Block
Delicately Cured
PHP 899.00
Metzger Frères
Bavette Flank Steak (Scottish Aberdeen Angus IGP)
Bold, Long-Grained Classic
PHP 1,169.00
1
Only 1 available
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onTHURSDAY JUL 08, 2027
PaymentCredit Card, PayPal, Bank Transfer, GCash
A deeply expressive cut from certified Scottish Aberdeen Angus cattle, this IGP bavette flank steak is prized for its robust beef flavor, loose grain, and versatility—an honest steak made for confident, flavor-first cooking.
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Metzger Frères
Bavette Flank Steak (Scottish Aberdeen Angus IGP)
Bold, Long-Grained Classic
A deeply expressive cut from certified Scottish Aberdeen Angus cattle, this IGP bavette flank steak is prized for its robust beef flavor, loose grain, and versatility—an honest steak made for confident, flavor-first cooking.
PHP 1,169.00
1
Only 1 available
You’re PHP 3,000.00 away from free delivery in Metro Manila
Expires onTHURSDAY JUL 08, 2027
PaymentCredit Card, PayPal, Bank Transfer, GCash
Temperature-Controlled Delivery
Satisfaction Guarantee
Same-Day Dispatch Before 4PM
Tasting Notes Of The Curator
Bavette flank steak is a cut that wears its character openly. Drawn from the abdominal muscles, it develops a pronounced beefiness shaped by movement, resulting in a long, open grain and a depth of flavor that quieter cuts simply can’t match. This Scottish Aberdeen Angus IGP bavette reflects the benefits of grass-fed cattle raised in Scotland’s temperate climate—clean, mineral, and unmistakably savory.
On the nose, it offers notes of fresh beef and iron, with a subtle grassy sweetness underneath. Once seared, aromas deepen into roasted meat, toasted fat, and gentle umami. The texture is fibrous yet yielding, becoming beautifully tender when cooked quickly over high heat and sliced cleanly against the grain. Juices are plentiful when rested properly, and the finish lingers with warmth, minerality, and a satisfying chew. This is a steak that favors clarity over refinement—direct, expressive, and deeply rewarding.
Pairings And Suggestions
Bavette flank steak excels with simple techniques and bold accompaniments. High heat and restraint are your allies.
Recommended preparations:
Classic sear: Season with salt and cracked pepper, sear hard, rest well, slice thinly against the grain.
Bistro-style: Finish with butter, garlic, and parsley; serve medium-rare.
Marinated grill: Ideal for herb, citrus, or soy-based marinades that complement its robust structure.
Pair with crisp potatoes, lentils, or charred vegetables. Acidic elements—vinaigrette greens, pickled shallots, or mustard sauces—cut through the richness beautifully. Structured red wines or a dry, gastronomic rosé make excellent companions.
A Cut Rooted In Tradition
Long valued in French and European kitchens, bavette has always been a cook’s cut—chosen for flavor, not flash. The Scottish Aberdeen Angus IGP designation protects both breed and origin, ensuring this steak comes from cattle raised and processed according to strict regional standards. It represents a philosophy of respect: for the animal, for the land, and for cuts that reward knowledge and care rather than shortcuts.
Storage Instructions
Keep refrigerated at 0–4°C.
If frozen, thaw slowly in the refrigerator for 24 hours. Do not refreeze once thawed. Best consumed within 2–3 days after opening.
Bavette flank steak is a cut that wears its character openly. Drawn from the abdominal muscles, it develops a pronounced beefiness shaped by movement, resulting in a long, open grain and a depth of flavor that quieter cuts simply can’t match. This Scottish Aberdeen Angus IGP bavette reflects the benefits of grass-fed cattle raised in Scotland’s temperate climate—clean, mineral, and unmistakably savory.
On the nose, it offers notes of fresh beef and iron, with a subtle grassy sweetness underneath. Once seared, aromas deepen into roasted meat, toasted fat, and gentle umami. The texture is fibrous yet yielding, becoming beautifully tender when cooked quickly over high heat and sliced cleanly against the grain. Juices are plentiful when rested properly, and the finish lingers with warmth, minerality, and a satisfying chew. This is a steak that favors clarity over refinement—direct, expressive, and deeply rewarding.
Bavette flank steak excels with simple techniques and bold accompaniments. High heat and restraint are your allies.
Recommended preparations:
Classic sear: Season with salt and cracked pepper, sear hard, rest well, slice thinly against the grain.
Bistro-style: Finish with butter, garlic, and parsley; serve medium-rare.
Marinated grill: Ideal for herb, citrus, or soy-based marinades that complement its robust structure.
Pair with crisp potatoes, lentils, or charred vegetables. Acidic elements—vinaigrette greens, pickled shallots, or mustard sauces—cut through the richness beautifully. Structured red wines or a dry, gastronomic rosé make excellent companions.
Long valued in French and European kitchens, bavette has always been a cook’s cut—chosen for flavor, not flash. The Scottish Aberdeen Angus IGP designation protects both breed and origin, ensuring this steak comes from cattle raised and processed according to strict regional standards. It represents a philosophy of respect: for the animal, for the land, and for cuts that reward knowledge and care rather than shortcuts.
Keep refrigerated at 0–4°C.
If frozen, thaw slowly in the refrigerator for 24 hours. Do not refreeze once thawed. Best consumed within 2–3 days after opening.
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