Unknown to many and highly rated by those in the know, the Bavette steak is wonderfully flavoursome, versatile and incredibly easy to cook - definitely a That Fat Cow favourite! We've written our guide below on how to cook it quick and easy.
The most exquisite beef in the world without question, A5 wagyu has an unparalleled buttery taste. With a little care and attention, you can enjoy this marvellous wonder in the comfort of your own home.
"If i cook this wrong, it's an expensive mistake." We get it. We've had this thought. Funny thing is, it's a lot easier to cook Chilean Wagyu than you think. No need for a temp probe and no need for dry brining either - this cook is going to be just yourself, a pan, a timer and something to flip it with.
So a beautiful piece of That Fat Cow has turned up and you're wondering how to do it justice? We've got you. This guide is perfect for a 1inch thick Halal steak USDA Ribeye, Sirloin or the Dry Aged with no gadgets needed - just a hot pan! Read More