Bavette Steak | Grass Fed
- Free UK shipping over £95
- Order Before 11am For Next Day Delivery Wed - Sat
- In stock, ready to ship
- Inventory on the way
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.
What Our Customers Say
⭐⭐⭐⭐⭐
"We BBQ this cut throughout the summer, always a crowd pleaser." — Tony, W
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
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.
Our team will get your order ready 24 hours before the date requested at checkout. Everything will be cut fresh, packaged with the utmost care by our team and then boxed with ice packs in our sustainable packaging, ready to be delivered Next Day.
Your order will be sent via DPD to the postal address given, on the day of delivery DPD will send you a one hour timeslot for when their driver will drop off to your location. The driver will leave safe if you are not in so the box can be left outside until you arrive back home.
Our cool boxes maintain the right ambient temperature for up to 48 hours so your box will always arrive fresh and chilled.
