Expertly hand-carved in Glasgow on the morning of your delivery for peak freshness. The Bavette, also known as the "Butcher's Cut" or "Flanchet," is a hidden gem for steak enthusiasts who prioritise deep, mineral rich flavour and a unique texture. Cut from the flank, this steak features a long, prominent grain and exceptional marbling, making it a staple in classic French bistros. Our Bavette steaks are hand-selected for their intense beefy punch. While it is a leaner cut, the loose grain allows it to soak up marinades beautifully and provides a satisfying, "toothy" bite that more delicate steaks simply can’t match. At 5oz each, these portions are perfectly sized for a quick, gourmet weeknight dinner. The Flavour First Choice Deeply Beefy: Often cited as having the most intense flavour of any steak on the carcass, surpassing even the Ribeye in pure "beefiness." Signature Texture: The coarse grain creates a unique mouthfeel that carries sauces and juices exceptionally well. Lean & Protein-Rich: A fantastic choice for those looking for a high-protein, nutrient dense steak without an overly thick fat cap. Cooking Inspiration Steak Frites Classic: Pan-sear the Bavette in a hot skillet with foaming butter, garlic, and rosemary. Serve sliced thinly with skinny fries and a dollop of Dijon mustard. The Perfect Marinade: The open grain of the Bavette makes it ideal for bold flavours, try marinating in soy sauce, ginger, and lime for an Asian inspired steak salad. Quick-Sear Method: Cook over a high heat for 2–3 minutes per side. Bavette is at its absolute best when served Rare or Medium-Rare. Butcher’s Top Tip "The secret to a perfect Bavette lies in the finish. Because of its long muscle fibers, you must let it rest for at least 5 to 8 minutes after cooking. Most importantly, always slice it thinly against the grain. This breaks up the fibers and ensures every bite is tender rather than chewy. Treat it right, and it’ll be the most flavorful steak you’ve ever tasted!"
