Spanish Angus Bavette
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- Order Before 11am For Next Day Delivery Wed - Sat
- In stock, ready to ship
- Inventory on the way
Spanish Angus Bavette | Dry-Aged — Richly Marbled, Perfect for Grilling
Our Spanish Angus Bavette is a prime example of this increasingly popular cut — prized for its open grain, bold flavour and versatility. This particular bavette is very well marbled and sourced from the renowned Miguel Vergara herd, raised between the meadows of Salamanca and the mountains of León. These tranquil surroundings and high-welfare standards result in beef that is consistently marbled, full of character and ideal for high-heat cooking.
Bavette is best cooked quickly and served medium-rare, allowing its natural texture and flavour to shine. It also takes on marinades particularly well, making it a standout choice for barbecuing or searing hot on the grill.
Why You'll Love It
🔥 Perfect for High-Heat Cooking – Outstanding when grilled over coals or seared in a pan.
🥩 Rich Marbling & Bold Flavour – A cut that delivers satisfying, complex beef flavour with every bite.
🌿 Raised to Exceptional Standards – Sourced from Miguel Vergara's Spanish Angus herd, known for industry-leading welfare and quality.
A Cut Above the Rest
This isn't just any bavette. The Miguel Vergara process places a premium on comfort, natural feeding and slow development — all of which contribute to superior marbling, colour and juiciness. The result is a steak that balances flavour, texture and integrity in equal measure. Also explore our Spanish Angus Prime Steaks from the same herd, or the Grass Fed Bavette for the British comparison.
Please note: due to supply from Spain, we may occasionally send this product frozen. It will be vacuum-sealed and of identical quality to fresh — thaw on arrival and use within 24 hours, or store for use at a later date.
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
How do I cook Spanish Angus bavette?
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 — essential for bavette. Always slice against the grain in thin, angled slices. Don't overcook — bavette toughens quickly past medium.
What marinades work well with Spanish Angus bavette?
Bavette's loose grain soaks up marinades beautifully. Chimichurri is the classic pairing — the fresh herbs and acidity complement the richness of Spanish Angus perfectly. Soy, ginger and garlic also works brilliantly. Marinate for 2-6 hours in the fridge. Pat dry before cooking to ensure a proper sear.
Why might it arrive frozen?
Due to supply chain logistics from Spain, we occasionally send this product frozen. It will be vacuum-sealed and of identical quality to fresh. Thaw fully in the fridge overnight before cooking.
Where does the beef come from?
From Aberdeen Angus cattle raised by Miguel Vergara between the meadows of Salamanca and the mountains of León in Spain. Selected from the top 5% of cattle for superior marbling, colour and texture.
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.
