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Old Cow - Bavette Beef skirt steak

5.0
Old Cow Bavette Skirt Steak
Old Cow Bavette Skirt Steak
Gerard King

Gerard's Suggestion

"So delicious with a homemade Chimichurri"

Old Cow - Bavette Beef skirt steak

5.0
Pasture For Life Certified
Limited Availability
dry-aged

Easy and quick to cook, our Old Cow Bavette steak will serve 2-3 easily!

£18.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Old Cow - Bavette Beef skirt steak...

  • Genuine British Old Cow from mature traditional-breed beef
  • Grass fed over a long life to develop deep, rich flavour and creamy veins of fat
  • Dry aged for 8 weeks

Bavette is from the flank (belly) of our slowly reared pasture 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.

Our Old Cow is only available a handful of times a year. Make sure you're a member of our Good Meat Club to be the first to hear when our next Old Cow is ready to order.
Gerard King

Gerard's Suggestion

"So delicious with a homemade Chimichurri"

Want to know more?

Our Old Cow Beef is a product of both dedication and exceptional farming partnerships. It is sourced from one of two herds we work with specifically to produce this wonderful meat: traditional-breed Lincoln Reds from the Yard Hill herd at Iken, and Belted Galloways from the Carr Farm herd on the River Waveney. These grass-fed cattle live freely from 5-12 years on rich meadows and marshes. This extended grazing allows the cattle to develop extraordinary flavour, renowned for its richness and creamy marbling. We honour this unique beef by slow-hanging each carcass for 8-10 weeks, ensuring its impeccable quality and depth of flavour.

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