My client, well.com (I do support and system administration) knows me well, and gave me a $50 gift certificate at Local Butcher for a year-end bonus. I used it on a whole bavette steak (it came to around $65, around 3lbs). The butcher cut it out of a side of beef for me as I watched. I cut it into individual servings and vacuum-packed and froze them, for sous vide. Bavette is somewhat tougher than, say, ribeye or filet, so I cook it at 130F for 2.5 hours; ribeyes get 125F for the same time.
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