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Free Range Bavette Steak

One of the UKs most underrated and tastiest cuts - a butchers secret.
Our Price: £8.98
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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 

Product Code:
Z120

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

INGREDIENTS: Free Range Beef

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

Preparation/Cooking time 3 Hours 30 mins
Homemade Pasta, rich Ragù and cheesy Béchamel. Sweat Vegetables, Garlic, Herbs, leftover cooked meats, Stock or Wine and simmer - heavenly!
Preparation/Cooking time 20 mins
Leftover Beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add colour and flavour to this no-fuss dish
Preparation/Cooking time 30 mins - plus chilling
“This is the perfect Breakfast when you have leftover Roast Beef. But if you don’t, a good quality corned beef also works a treat here.”
Preparation/Cooking time 5 mins
So simple, but always gets raves! Add leftover Steak, Poultry or Roast Beef for a quick supper fix.
Preparation time 30 mins - plus 15 mins chilling
Banh Mi is the Vietnamese take on a sandwich recipe. Here we’ve used leftover Beef, but it works with cooked Pork and Chicken too.
Preparation time 45 mins
Cooking time 2 - 2 hrs 30 mins 
A hearty meal on a Monday with the leftovers from Sunday’s roast dinner. Part Casserole and part Hash this recipe exudes flavour, warmth and comfort..
Preparation time 10 mins
Cooking time 5 mins
Beautifully bite-sized Canapés to hand round at your next party - just five ingredients and ready in 15 minutes
Preparation time 20 mins
Cooking time - none
Mix leftover Roast Beef with Noodles, Peanuts, Sugar Snap Peas and Radishes for this zingy cold Salad
Preparation time 30 mins
This Roast Beef and Radish Salad is made smarter with a Sake dressing. Ready in 30 minutes it's a great way to use up left over Roast Beef.
Preparation time 15 mins
Cooking time 35 mins
This Casserole is simply a mixture of cooked Roast Beef, Gravy, and Vegetables with a melted Cheese topping completing the dish. It's a great spur-of-the-moment dish to fix and serve with boiled or mashed Potatoes. It's excellent over Rice or Noodles as well.
Preparation time 5 mins
Cooking time 25 mins 
One of the best things about using Leftovers is it means making a Beef Curry is much quicker and easier than if you were starting from scratch - it only takes 30 minutes, perfect for a busy week night… and, of course, using Roast Beef means it tastes amazing!
Preparation time 20 mins
Cooking time 17 mins
Whenever you have any leftover Roast Beef - this quick and simple recipe is a great way to finish it up!
Preparation time 15 mins
Cooking time 15 mins
What better way to use leftover Roast Beef than with Tacos?! With this 30-minute leftover Roast Beef Tacos recipe, you can turn a weeknight supper into a main event.

Free Range Bavette Steak