Canvin and Gunner British Beef Bavette Steak

Canvin and Gunner British beef bavette steak.
The Bavette steak is a popular cut in France and one of the tastiest beef steaks you can buy. With a firm texture, we recommend searing quickly and cook to medium, then resting well before serving. Alternatively, the flavour is well suited to being slow cooked as part of a stew.


The history of Canvin & Gunner can be traced back almost 200 years, to the Canvin butchery family based in Cambridgeshire. Fast forward six generations, and the Canvin and Gunner brand is associated with this rich butchery heritage which is now firmly established as a premium supplier of British Beef and Venison. Today, traditional British butchery techniques continue alongside modern technologies to deliver a product that is consistent in its quality and flavour.

Finest British Produce Since 1852, Real People, Real History, Always British

United Kingdom

Suitable for Home Freezing; Keep Refrigerated

Remove all packaging and allow to breathe for 10 minutes. Wash hands, all surfaces and utensils after touching raw meat. All appliances vary, this is a guide only.


Rare 6-8 mins / Medium 8-10 mins / Well Done 12-14 mins
Heat 1 tbsp of oil in a frying pan over a high heat. Add steak and seal for 2 minutes turning halfway through. Reduce to a medium heat. Ensure the surface of the meat is thoroughly cooked. Leave to rest for 5 minutes before serving. Chef’s Tip: For a perfect Medium Steak, add a knob of butter, crushed garlic clove and a few sprigs of thyme and baste the steak during the last couple of minutes of cooking, and cook to an internal temperature of 54°C.

Shallow Fry - From Chilled. Remove all packaging and allow to breathe for 10 minutes. Wash hands, all surfaces and utensils after touching raw meat. All appliances vary, this is a guide only.
Cooking instructions
Rare 6-8 mins / Medium 8-10 mins / Well Done 12-14 mins
Heat 1 tbsp of oil in a frying pan over a high heat. Add steak and seal for 2 minutes turning halfway through. Reduce to a medium heat. Ensure the surface of the meat is thoroughly cooked.
Leave to rest for 5 minutes before serving. Chef's Tip: For a perfect Medium Steak, add a knob of butter, crushed garlic clove and a few sprigs of thyme and baste the steak during the last couple of minutes of cooking, and cook to an internal temperature of 54°C.

Tray

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Full Product Name:
British Beef Bavette Steak

Storage:
Keep refrigerated below 5°C. Do not exceed use by date.
Once opened, use immediately. Suitable for freezing. Freeze as soon as possible and within the use by date. Use within one month. Defrost fully before use.
Do not refreeze once defrosted.

Additional Information:
Red Tractor - Certified Standards

Canvin & Gunner

Canvin & Gunner,
Bankwood Road,
Stapleton,
WF8 3DD.

GB

Canvin & Gunner,
Bankwood Road,
Stapleton,
WF8 3DD.