Our bavette is a thrifty option for a versatile and flavoursome steak. Cut from the flank, it comes as a long steak which is best cooked quickly. Marinate the meat before cooking and don't be scared to experiment with flavours with this cut. Flash-fry, sear or BBQ for best results. Rest the steak for at least half the cooking time to allow it to relax. We love it sliced thinly across the grain and served with its cooking juices. Two steaks per pack. Sourced from a handful of farms in Somerset, our West Country beef is grass-fed, free-range and high-welfare, meeting our own exacting welfare standards. We dry-age all of our forequarter cuts on the bone for a minimum of 14 days, developing flavour and tenderness. The meat contains high amounts of omega-3 fatty acids and is loaded with vitamins and minerals due to the grass-fed diet. Hand-butchered in Somerset using traditional techniques, our grass-fed British beef is the best that you can get.
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