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  • Grass Fed Bavette Steak
  • Grass Fed Bavette Steak
  • Grass Fed Bavette Steak
  • Grass Fed Bavette Steak

Grass Fed Bavette Steak

There is more chew in a bavette, but this extra effort rewards you with so much more flavour. Read more

£18.55
  • 750g
    -
    £18.55
    Serves 3-4
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Why we love this

    4 WEEK HUNG
    NATIVE BREED

Delivery

  • Standard Delivery (8am - 7pm, Tuesday - Friday) on orders over £75 is £3.95
    Standard Delivery (8am - 7pm, Tuesday - Friday) on orders under £75 is £5.95
    Standard Delivery Highlands & Islands (2 day service) is £14.95
  • Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
  • All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
  • Delivered in compostable and fully recyclable packaging

Product details

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. 

Ingredients

100% Grass Fed Beef

Cooking Instructions

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.

Reviews

Fire Cooked Bavette Steak with Ember Roast Beetroots & Lovage

Beautifully charred beetroots pairs oh so perfectly with our incredible grass fed bavette steak. 

View recipe

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Family Farms, Not Factory Farms

Our farmers are the lifeblood of our business. With dirt under their fingernails, come rain or shine their commitment to producing food the right way, in harmony with nature, shines through in every mouthful of our produce. We passionately believe in supporting small-scale family farms who produce food honestly and with integrity. We work directly with over 40 regenerative family farms who share our vision of producing the finest food in harmony with nature.
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Thoughtfully Delivered to Your Door

All Pipers Farm meat is blast frozen at the perfect moment, locking in important nutrients and guaranteeing it tastes amazing. We deliver everything to your door in sustainably sourced, recyclable packaging. Our properly free range meat is carefully wrapped in a fully home compostable, 100% British sheep's wool pouch to keep it in perfect condition during delivery. Should any of your meat thaw during delivery; you can safely refreeze it and keep it frozen for up to 6 months. When you're ready to cook up a feast, you can speedily defrost most of our meat in 15 minutes (larger joints take a little longer). Simply place the items still in their individual packaging into cool water and they will carefully thaw.
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