Description The bavette comes from the abdominal muscles, meaning it is a well-worked part of the cow, and it can be tough if not treated correctly. A long, slow braise gives the meat time to break down and soften. Alternatively, it should be cooked rare, then finely sliced against the grain for a tasty and tender steak; this means it lends itself to quick cooking methods such as barbecuing or pan-frying. Slicing against the grain ensures you don’t get stringy or chewy steak, and it’s perfect for sandwiches and salads.