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