32 Days Dry-Aged Aberdeen Angus Bavette Steak

Farm: Yorkshire Dales National Park

Shelf Life: 6 Days

Buying Options
Serves: 2 2 X 250g (8.8oz) £8.45
/ £4.23 each
Serves: 4 4 X 250g (8.8oz) £16.95
/ £4.24 each
Free Range Can Be Frozen Grass Fed BBQ Native Breed

Bavette Steak also know as Flank Steak is a great value cut, perfect for frying to deliver the characteristic flavour of our grass fed beef, sourced from grass fed beef herds. Very thinly cut by our butchers, Bavette Steaks are best suited to being marinated first if frying and then serving rare. Alternatively, cut into strips and make it the centre of a stir-fry. Be sure to look at our cooking tips if you’re in any doubt.

Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.

Tasting Notes: Rich, Creamy, Indulgent

Also known as Sobrebarriga in Latin America, or the Flank Steak or London Broil in Britain, the Bavette Steak is cut from the abdominal muscles of the cow, and not to be mistaken for Skirt Steak. When preparing the steaks its therefore vital to cut across the grain to ease the tension in the steak, and to ensure optimum tenderness when cooked. A steak increasingly in demand from restaurants and chefs.

Often to be found in Asian cuisine, with the thin strips of beef ideal for using in stir fries, Bavette Steaks have been ‘rediscovered' in this country as an alternative to more familiar prime cuts. Try quick frying on a high heat and serving with sautÉed wild mushrooms, parsley and garlic for an easy, yet luxurious feast of all natural and nutritious ingredients.

a knife and fork icon Our recipe tips for cooking your Bavette Steak a pdf icon