Grass Fed Bavette Steak | Bold Flavour, Incredible Texture Bavette steak may be underrated, but one bite of our Grass-Fed Bavette and you'll see why it's making a comeback. Aged on the carcass for maximum depth of flavour and expertly trimmed for the perfect finish — this cut offers a rich, beefy taste and an unbeatable texture at outstanding value. Why You'll Love It 🔥 Packed with Bold Flavour – Naturally rich and deeply beefy, a versatile cut for grilling or pan-frying. 🥩 Tender & Juicy When Cooked Right – Best served medium-rare and rested for ultimate succulence. 🌿 Grass-Fed & Pasture-Raised – From native British cattle, sourced from trusted UK farms. A Cut Above the Rest Bavette is one of the most flavour-packed steaks you'll find — with a beautifully loose grain that soaks up marinades like chimichurri effortlessly. Seared hot and fast over charcoal or pan-fried for maximum tenderness, this is a steak that always delivers. Also try our Onglet Steak for another bold, flavour-forward secondary cut, or the Rump Steak for excellent value from a more traditional cut. Note: We also offer a marinated bavette version. Marinated ingredients: Paprika, Tomato Puree (56%), Sugar, White Grape Vinegar, Black Strap Molasses (1%), Salt, Citrus Fibre, Dried Onion, Smoked Paprika, Hickory Smoked Water (0.5%), Dried Garlic. Order Now Order before 11am Tuesday to Friday for next-day delivery across the UK. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is bavette steak? Bavette — also known as flank steak — is cut from the abdominal muscles of the animal, below the loin. It has a pronounced, loose grain structure that makes it exceptionally flavoursome and excellent at absorbing marinades. When cooked correctly (hot and fast, medium-rare, rested well and sliced against the grain), it's one of the most satisfying steaks you can eat. How do I cook bavette steak? Bavette should be cooked hot and fast. Bring to room temperature for 20-30 minutes. Season with sea salt. Sear in a very hot pan or over direct flame — 2-3 minutes per side for medium-rare. Rest for at least 5 minutes — this is crucial for bavette. Always slice against the grain in thin, angled slices to maximise tenderness. Don't overcook — it toughens quickly past medium. What's the best way to marinate bavette? Bavette's loose grain structure makes it one of the best cuts for marinating. A chimichurri, soy and ginger, or red wine and garlic marinade works beautifully — marinate for 2-24 hours in the fridge. Pat dry before cooking to ensure a good sear rather than steaming. We also offer a pre-marinated version in our range. Where does the beef come from? From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour and marbling, not fast growth. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50.
