Grass Fed Bavette Steak

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

£14.41

  • 750g
    -
    £16.95 Regular price £14.41
    Serves 3-4

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    100% GRASS FED
    4 WEEK HUNG
    NATIVE BREED
  • Free UK mainland delivery on orders over £100 (Excluding Highlands and Islands postcodes)
  • Speedy next day delivery or select a day
  • All meat is delivered frozen
  • Our packaging is completely recyclable

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. 

View recipe

  • Pure Sea Salt  1x

    The purest salt we have found and gives the most amazing depth of flavour to our meat.

    £4.95

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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.

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Over 30 years ago we founded Pipers Farm with one mission, to produce food we as a family could eat with complete confidence. We wanted to create a company that is ethically and environmentally responsible. When it comes to packaging we think long term, balancing the issues of climate change, pollution, and food waste. Our mission is to: Remove, Reduce, Re-love and Recycle all our packaging.

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