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Bavette

Bavette

Catalogue Code: 11 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.

£7.50

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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'Eid al-Adha Update

Our 2026 Udhiyyah / Qurbani orders are now live for Lamb and Angus Cattle Qurbani. For full details, please select the button below.

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