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Grass-Fed Beef - Bavette Skirt Steak

5.0
Grass Fed Beef - Bavette Skirt Steak
Grass-Fed Beef - Bavette Skirt Steak
Grass Fed Beef - Bavette Skirt Steak
Gerard King

Gerard's Suggestion

"Get that pan hot! Season with some Maldon sea salt, cook quickly then rest.

Cut into thin slithers across the grain, serve with a tangy sauce and green salad."

Grass-Fed Beef - Bavette Skirt Steak

5.0
small suffolk farm
pasture-fed
dry-aged

A lean fast cooking steak, perfect steak & frites

£13.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Grass-Fed Beef - Bavette Skirt Steak...

  • Hot, fast cook
  • Great flavour
  • Grass-fed beef

Our Bavette steak/skirt steak is from the flank (belly) of our slowly-reared, grass-fed Suffolk beef and is sometimes referred to goose skirt or flank skirt.

This is a richly-flavoured steak with an open texture and plenty of marbling. It’s a great and economical alternative to sirloin or ribeye steak. Because of its loose texture it takes marinades and sauces very well. It’s traditionally used for the classic French ‘steak frites’, so consider a lovely creamy black pepper or mushroom sauce for this.

We have chosen to cut our rump steak large for sharing – lay it flat then cut in half horizontally across the grain for two fantastic thin steaks. Cook them quickly to medium-rare, let them rest, then serve with frites and salad. Bon Appetit!

The 600g option will serve two to three people.

Gerard King

Gerard's Suggestion

"Get that pan hot! Season with some Maldon sea salt, cook quickly then rest.

Cut into thin slithers across the grain, serve with a tangy sauce and green salad."

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

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