Grass Fed Bavette Steak
There is more chew in a bavette, but this extra effort rewards you with so much more flavour. Read more
Why we love this
Bavette is a long, slender steak cut from the lower end of the belly.
When you know, you know... and we know this steak is simply outstanding. While some may gasp in horror as the bavette is missing a covering of buttery fat, there's not a flavour-filled bone insight, and its appearance is flat and rather lacking - All we can say is appearances can be misleading. Our Grass Fed Beef Bavette is one of our favourite steaks to tuck into.
Our Grass Fed Bavette has an incredibly 'beefy' flavour that with every bite, releases a real punch. There is more chew in a bavette, but this extra effort rewards you with so much more flavour.
To get the best out of the our Grass Fed Bavette Steak, we recommend cooking it hot and fast. It's a great bedfellow to fire cooking, charring the outside and leaving the centre blushing pink.
Each Bavette steak weighs approximately 750g.
100% Grass Fed Beef
To defrost the Bavette Steak, remove it from the freezer and leave it on your kitchen worktop for one day. Alternatively, place the Bavette in the fridge and allow it to gently thaw for two days. You can also pop the steak (still in it's packaging) into cool water and leave to defrost for around 15 minutes. Before cooking, remove the packaging and allow the joint to dry out and reach room temperature. Generously season the Bavette with good quality pure Sea Salt.
Take a cast iron pan and add a little Beef Dripping, heat the pan on high. Once the fat is sizzling and slightly smoking add the Bavette to the centre of the pan.
Turn the steak after about 5 minutes, once a caramalised crust has formed, then turn down the heat slightly and cook for 4 minutes on each side.
Leave to rest in a warm place for at least 5 minutes before carving.
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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