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The Bavette, also known as the flank steak, is a loose textured, highly flavourful flat cut of steak.
To get the best flavour from this steak: cook it over extremely high heat or under a grill and then slice it into finger sized pieces straight across the grain.
This steak requires some care and restraint when cooking, but with careful timing and ample time to let the meat rest it will melt in your mouth.
Bavette is often called the butcher's cut, as we often keep it for ourselves.
All of our steaks are 28 days matured and hand cut to order by our team of skilled traditional butchers.