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  • 100% Grass Fed Bavette Steak, Cooked and Sliced Perfect For Sharing
  • Grilled Grass Fed Bavette Steak cooking on a barbecue.
  • How To Properly Slice Bavette Steak after cooking.
  • Fire Cooked grass fed Bavette Steak with Ember Roast Beetroots & Lovage.

Grass Fed Bavette Steak

With slightly more chew & incredible flavour Read more

£21.85
  • 750g
    -
    £21.85
    Out of stock
    Serves 3-4
Notify me when back in stock

Why we love this

  • 4 WEEK HUNG
  • NATIVE BREED

  • Bavette steak is a long, slender cut from the lower belly, prized for its deep, rich flavour and satisfying texture. A true butcher’s favourite, our grass-fed Bavette Steak is carefully selected from the flank of our 100% grass-fed, slow-grown cattle, naturally reared on small, family farms.

    This cut is all about bold, beefy character. Its open grain soaks up flavour beautifully, making it perfect for marinating, while its natural marbling ensures every bite is juicy and full of taste. Cooked hot and fast, Bavette develops a rich, caramelised crust while staying tender inside. Rest it well, then slice thinly against the grain for the perfect bite. Whether served as a classic steak frites, paired with vibrant salsas, or tucked into a crusty baguette, this cut delivers on flavour every time.

    Bavette has a satisfying chew that rewards you with exceptional depth of flavour. It’s an ideal choice for fire cooking, taking on a beautiful char while keeping the centre blushing pink. For the best results, cook it quickly over high heat and let it rest before slicing.

    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.

  • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      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
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Express Delivery (8am - 12pm, Tuesday - Friday) £7.95* excludes Highlands & Islands
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit
    • The keystone founding principle of Pipers Farm is that we work with small scale family farmers like ourselves, who rear animals slowly on grass, rather than depending on imported feeds such as cheap grains.
      Delivered in compostable and fully recyclable packaging
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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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Bavette Steak & Lobster Tacos, by Gill Meller

Grilled Bavette Steak takes centre stage in this easy yet extraordinary recipe. Known for its deep, beefy taste and tender texture, this steak is perfect for grilling or BBQing. In this recipe, we’ve paired the Bavette with lobster, pickled samphire, and a hint of green chilli for a deliciously unique twist. It’s a simple yet impressive dish that’s as easy to prepare as it is to enjoy. Perfect for sharing with loved ones or treating yourself to something special. Experience the best of grass-fed beef with a recipe that brings together bold flavours and sustainable ingredients.
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Steak Tasting Meat Box

Our Steak Tasting Box brings you a selection of the finest grass-fed beef cuts, perfect for discovering new flavours. Inside, you’ll find premium steaks like Ribeye, Sirloin, and Fillet, all expertly butchered to enhance their rich, tender texture. Sustainably sourced from our carefully reared cattle, each steak promises unbeatable flavour and quality.
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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 long, slender cut of beef from the lower belly, known for its rich, beefy flavour and tender texture. Often referred to as the flank steak, it’s best when cooked quickly over high heat and sliced thinly against the grain. This cut is perfect for grilling, searing, or fire cooking, making it a popular choice for delicious, flavour-packed meals.
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.