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Better known in this country as Flank and probably one of the UK’s most underrated cuts.
Hand prepared Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfectionTruly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection
The Bavette - as it is popularly known in France - is cut from the thin Flank Skirt which is trimmed of all fat and connective tissue.
Very versatile and economical
The meat grain is coarse but tender.and is very versatile and economical - and certainly deserves greater recognition in this country.
Steak Frites
The Parisian classic Steak Frites traditionally would have been served with Bavette Steak.
Rival any other Steak
Seared at a very high temperature Bavette must be cut across the grain, which has the effect of shortening the fibres that gives Bavette its distinctive mouthwatering taste and texture to rival any other Steak.
Sliced or stripped
Can be pan-fried, griddled, grilled or barbecued - Bavette can also be sliced or stripped for use in Stir-fries, Mexican Tacos or Pasties.
Cook really quickly on a searingly hot grill and serve rare to enjoy at its best. A thinner cut which doesn’t need as much resting.
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Bavette Steak
Free Range Bavette Steak
Better known in this country as Flank and probably one of the UK’s most underrated cuts.
Hand prepared Hand prepared to the very highest professional standards by our Master Butchers - offering superb, juicy tasting, Premium Quality Beef, perfectly presented - in a way that we think is only fitting for such rare quality produce
Impeccable husbandry
Prepared from only truly Free Range, slow maturing, additive-free - naturally raised animals - with impeccable husbandry - on lush green pastures - and then Dry Aged to perfection Truly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfectionTruly Free Range, immaculately raised, additive-free - and expertly Dry Aged to perfection
The Bavette - as it is popularly known in France - is cut from the thin Flank Skirt which is trimmed of all fat and connective tissue.
Very versatile and economical
The meat grain is coarse but tender.and is very versatile and economical - and certainly deserves greater recognition in this country.
Steak Frites
The Parisian classic Steak Frites traditionally would have been served with Bavette Steak.
Rival any other Steak
Seared at a very high temperature Bavette must be cut across the grain, which has the effect of shortening the fibres that gives Bavette its distinctive mouthwatering taste and texture to rival any other Steak.
Sliced or stripped
Can be pan-fried, griddled, grilled or barbecued - Bavette can also be sliced or stripped for use in Stir-fries, Mexican Tacos or Pasties.
Cook really quickly on a searingly hot grill and serve rare to enjoy at its best. A thinner cut which doesn’t need as much resting.
Do have a look at our How to Cook/and Related Recipes Tab for some great ways to prepare your Bavette Steak
Free Range Bavette Steak
ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly
Free Range Bavette Steak
Grilling or griddling (frying)
Approximate times if cut 1 in or 2.5cm thick. Blue 1-2 minutes per side 30/45°c Rare 2-3 minutes per side 46/50°c Medium Rare 2-4 minutes per side 52/55°c Medium 3-5 minutes per side 56/60°c Well done 4-6 minutes per side 60°c
| Blue | 1-2 minutes per side | 30/45°c |
| Rare | 2-3 minutes per side | 46/50°c |
| Medium Rare | 2-4 minutes per side | 52/55°c |
| Medium | 3-5 minutes per side | 56/60°c |
| Well done | 4-6 minutes per side | 60°c |
Barbecue
When barbecuing beef, you don't have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.you can use the gilling times and temps as a guide
Bavette can be barbecued whole or in slices. The slices being cut across the grain to ensure tenderness. When barbecuing beef you don't really have to worry about it being under cooked unless it is minced or a burger. So general rule of thumb is, if it looks good enough to eat it usually is.
Braising (in the oven)
Brown meat in a pan, add root vegetables (celeriac, onions, carrots, etc.)
Add stock, wine, herbs, bay leaves and cover. Place in the oven .Cook slowly on a low heat until tender
Free Range Bavette Steak
Cooking time 2 - 2 hrs 30 mins
Cooking time 5 mins
Cooking time - none
Cooking time 35 mins
Cooking time 25 mins
Cooking time 17 mins
Cooking time 15 mins
Cooking time 30 mins
Cooking time 10 mins
Cooking time 10 mins
No Cooking time required
Cooking time 15 mins
Easily halved
