Also known as the skirt steak, the bavette is long and flat and renowned more for its delicious flavour rather than its tenderness so we recommend that you braise it with some seasoning or spices to keep it as delicate as possible. Definitely try it if you haven't already, it's extremely versatile and really great value when compared to more traditional steaks.
As with all our beef, these steaks are 100% grass-fed and dry-aged on the bone for a minimum of 28 days, so are tender when cooked right and full of intense flavour.
Cut from: The underbelly just below the cow’s ribs
Eat fresh within: 9 days
2 x 200g (Serves 2)
All of our meat arrives fresh, in temperature controlled 100% recyclable cool boxes that keep your items chilled for at least 36 hours. We give you complete traceability too - with every box you will receive an information card giving you the name of the farm, the breed of the animal as well as the kill and butcher date for your order.