What Is Bavette Steak? A Butcher’s Secret Favourite
If you haven’t cooked with bavette steak yet, you’re missing out on one of the butcher’s best-kept secrets. Packed with bold flavour, a beautiful open grain and unbeatable value, bavette is a cut that deserves a spot on every serious steak lover’s radar.
At Thomas Joseph Butchery, we source our Bavette Steak from grass-fed native British cattle, offering a premium take on this lesser-known gem. Here’s what makes bavette so special — and how to cook it right.
Where Does Bavette Come From?
Bavette comes from the flank area of the cow, just below the sirloin and behind the plate. Long and flat in shape, it’s sometimes confused with skirt or flank steak, but bavette has its own distinct character — more tender than skirt, more flavourful than many leaner steaks, and ideal for quick, high-heat cooking.
Known in French butchery as bavette d’aloyau, this cut has long been prized across Europe for its intense flavour and fast-cooking versatility.
Why Butchers Love Bavette
Traditionally, bavette was considered a butcher’s cut — one they’d keep for themselves. Why?
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Big on Flavour: The open grain structure and intramuscular marbling make it naturally rich and savoury.
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Great Value: Bavette is often more affordable than ribeye or sirloin, yet delivers just as much impact.
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Versatile: Perfect for grilling, pan-frying or slicing into salads, tacos or steak sandwiches.
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Quick to Cook: Thin and tender, bavette is ideal for high-heat cooking and can be on your plate in minutes.
At TJB, we dry-age and trim our bavette with care to make the most of this outstanding cut.
👉 Shop our Grass-Fed Bavette Steak👈
Grass-Fed Makes the Difference
All of our beef is sourced from native British cattle raised on pasture, and bavette is no exception. A grass-fed diet develops a deeper, more distinctive flavour and gives the meat a firmer texture — perfect for quick searing and slicing.
🌿 Truly Free Range & Pasture-Raised – Sourced from small UK farms that prioritise sustainable and ethical farming.
🔥 Full-Flavoured and Open-Grained – Ideal for quick cooking and bold marinades.
🥩 Hand-Trimmed by Expert Butchers – Prepared in-house for consistency and quality.
How to Cook Bavette Steak
Bavette is best served rare to medium-rare to keep it juicy and tender. Here’s how to do it justice:
1. Prep the Cut
Take your bavette out of the fridge 60–90 minutes before cooking. Pat dry and season generously with sea salt. Hold off on the pepper until after cooking to avoid burning.
2. Sear Hot and Fast
Cook on a scorching-hot grill or pan for 2–3 minutes per side, depending on thickness. Add butter and herbs (like rosemary or thyme) in the final minute for basting.
3. Rest and Slice
Rest for at least 5–7 minutes, then slice thinly against the grain. This breaks up the muscle fibres and ensures maximum tenderness.
Serving Ideas
Bavette’s bold flavour and open texture make it ideal for:
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Steak salads with rocket, Parmesan and balsamic
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Tacos or fajitas with fresh salsa and lime
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Steak sandwiches on crusty sourdough
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Classic steak frites with Dijon mustard
Why Choose TJB Bavette?
Our Grass-Fed Bavette Steak is hand-trimmed and expertly aged to highlight the natural flavour of this underrated cut. Sourced from native breeds and prepared with care, it’s the perfect choice for food lovers who want more than just another sirloin.
Try It for Yourself
If you’re looking to expand your steak repertoire, bavette is a fantastic place to start. Rich in flavour, versatile in the kitchen and a joy to cook, this butcher’s favourite might just become yours too.
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