Old Cow - Bavette Beef skirt steak

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

• 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

Our Lincoln Red 'Old Cow' has grazed for its whole life with the Yarn Hill Herd on the meadows and marshes at Iken, next to the River Alde. The Yarn Hill Herd is certified under the National 'Pasture for Life' accreditation scheme.

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 next Old Cow will be available to buy at The Aldeburgh Food & Drink Festival in September 2025, or online later in the Autumn.

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🗓️ This product will only be available for delivery on Thursday 24 July or collection from our Aldeburgh shop from Thursday 24 July - Saturday 26 July. Please ensure you select the correct date when you checkout.