Old Cow - Bavette Beef skirt steak
This is a seasonal item - email us to request notification when back in season.
Hot fast cook ~ Great flavour ~ Grass fed beef
This 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.
We have dry aged the carcass for eight weeks and it’s now just about perfect.
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.
**This product is only available for delivery on Thursday 7th September or collection from our Aldeburgh shop from Thursday 7th - Saturday 9th September. Please ensure you select the correct date when you checkout.**