Bavette steak is a long, slender cut taken from the lower belly, valued for its deep, beefy flavour and distinctive texture. A traditional butcher’s favourite, our grass-fed Bavette Steak is cut from the flank of 100% grass-fed, slow-grown cattle, naturally reared on our small family farm.
This cut is all about bold character. Its open grain readily absorbs marinades, while natural marbling keeps the meat juicy and full of flavour. Cooked hot and fast, grass-fed Bavette develops a rich, caramelised crust while staying tender and blushing inside. After resting, slice thinly against the grain to achieve the perfect bite.
With a satisfying chew and exceptional depth of flavour, grass-fed Bavette is ideal for high-heat cooking, from cast iron pans to open flames. Whether served as a classic steak frites, paired with fresh, vibrant salsas, or tucked into a crusty baguette, it delivers clean, robust flavour every time.
100% Pasture Fed Bavette Steak
To defrost the Bavette steak, remove it from the freezer and leave it on the kitchen worktop for one day. Alternatively, place it in the fridge and allow it to thaw slowly over two days. For a quicker option, submerge the steak (still in its packaging) in cool water for around 15 minutes.
Before cooking, remove the packaging and allow the steak to dry and come up to room temperature. Season generously with good-quality pure sea salt.
Heat a cast iron pan over high heat and add a small amount of beef dripping. Once the fat is hot, sizzling, and just beginning to smoke, place the Bavette into the centre of the pan. Cook for about 5 minutes on the first side, until a deep, caramelised crust has formed. Turn the steak, reduce the heat slightly, and cook for a further 4 minutes on each side.
Once cooked, remove from the pan and allow the Bavette to rest in a warm place for at least 5 minutes before carving.