Bavette Beef skirt steak
Hot fast cook ~ Great flavour ~ Grass fed beef
Bavette is from the flank (belly) of our slowly reared grass fed beef, sometimes referred to goose skirt or flank skirt.
Bavette is best cooked on a very high heat in a griddle pan or frying pan. Rest after cooking is essential. Bavette is a tad chewy but not tough. Cook very hot and fast, then let it rest for 5-10 minutes and cut across the grain into thin strips.
This steak is traditionally used in french bistros as their, set price steak and frites.
One whole Bavette steak will serve two to three, The steak can be laid flat and cut in half horizontally, this makes a much thinner steak, but be careful not to overcook it.