Bavette Beef 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 beef, sometimes referred to goose skirt or flank skirt.

Bavette steak is best cooked to pink on a very high heat in a griddle pan or frying pan. Rest after cooking is essential. Cook very hot and fast, then let it rest for 5-10 minutes and cut across the grain into thin strips.

Bavette steak or Skirt steak is traditionally used in french bistros as their, set price steak and frites.

Our Bavette steak is cut to share and will serve two maybe 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.