At Coombe Farm Organic, our expert butchers practise what's known as 'seam' butchery. That means they work with the anatomy of the carcass to retain the integrity of each muscle. Cuts that are made up of single muscles, rather than a collection of muscles cut in a slab, are easier to cook and benefit from consistency of texture and flavour. The muscle that makes up beef skirt works alongside the muscle that becomes bavette steak. While the two are very similar, the bavette is a slightly different shape and has a looser texture. 'Seaming' these two cuts out separately lets us preserve and appreciate their subtle but distinctive differences.
Nutritionals per 100g: Energy 266 Kcal/ 1105 kJ | Fat 20.8g, of which saturates 8.7g | Carbohydrates 0g, of which sugars 0g | Fibre 0g | Protein 19.7g| Salt 0.14g
Please note this is produced in an environment that handles nuts (Including Peanuts), Seeds, Cereals, Celery, Soya and Products Containing Gluten.