Grass-Fed, Yellow-Fat, Bavette, "Reserva" Tinned Fish and electricity from these seeds

and electricity from these seeds than any other renditions we have ever tried

and introduce western chefs and kitchens to an incredible product

and perhaps for even more intuitive reasons than most

these marinated white anchovy filets are irresistibly zesty

Perfect for reducing into truffle demi-glace or adding richness to any sauce

Grass-Fed, Yellow-Fat, Bavette, "Reserva" Tinned Fish and electricity from these seedsBavette, also known as sirloin flap, is prized by chefs for its loose grain and rich, beefy flavor. Our Reserva bavette comes from cattle grazed a minimum of 60 months, giving the meat a deeper, more complex flavor than a typical bavette. Season simply, sear hot and fast, and slice thin against the grain. Raised on pasture in Victoria and Tasmania, this grass fed program grazes cattle three times past conventional slaughter age, developing natural