
Grass Fed Bavette Steak
With slightly more chew & incredible flavour Read more
£19.50
Why we love this
- 4 WEEK HUNG
- NATIVE BREED
Fire Cooked Bavette Steak with Ember Roast Beetroots & Lovage
Beautifully charred beetroots pairs oh so perfectly with our incredible grass fed bavette steak.
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Frequently Asked Questions for Grass Fed Bavette Steak
What is Bavette steak?
Bavette steak, also known as flank steak, is a long, flat, and deeply flavourful cut taken from the belly of the cow. Prized for its rich, beefy taste and loose grain, bavette is incredibly versatile and ideal for marinating, grilling, or pan-searing. Sourced from our 100% grass-fed, slow-grown cattle, our bavette steak offers exceptional depth of flavour while supporting sustainable, ethical farming.
What cut is a Bavette Steak?
Bavette steak is a flavourful and tender cut taken from the lower belly, near the flank of the cow.
How to Cook Bavette Steak
Bavette steak, with its loose grain and rich marbling, is best cooked quickly over high heat to lock in its deep, beefy flavour. For perfect results, season generously and sear in a hot pan or grill for 2-3 minutes per side until medium-rare. Rest the steak for at least 5 minutes before slicing thinly against the grain to maximise tenderness.