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Bavette

Bavette

Catalogue Code: 011 Category

A relatively long and flat cut, the bavette steak is cut from the flank and used in a variety of dishes.

Marbling and thickness will vary from steak-to-steak.

£6.50

BBQ
British
Free Range
Freezable
Grass-fed
Bavette steak is cut from the flank, which makes for a more fatty, but very tasty steak. Popular across France, this traditional old fashioned cut has made a comeback in British menu’s in recent years for it’s strong flavour. It is more popular now as a regular steak cooked quickly on a high heat with bags of flavour.
N/A

Flank

Flank steak comes from the cow’s lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. It’s about a foot long and one inch thick. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. Flank steak can be identified by the visible direction of the meat’s cross-grain.

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Bedfordshire, UK MK17 9HW Registered in England. Phone: 0203 488 2455, Company
registration number: 10272013. VAT no: 244715409

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Price Changes Notice

The price of cattle has risen by over 40% since January and is showing no sign of letting up. We have been absorbing these costs for the last 3 months but can no longer sustain these huge increases.

Agriculture and Horticulture Development Board (AHDB)

We have therefore been left with no further alternative but to increase prices accross our Prime Aberdeen Angus beef range.