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100% Grass Fed Bavette Steak, Cooked and Sliced Perfect For Sharing
Grilled Grass Fed Bavette Steak cooking on a barbecue.
How To Properly Slice Bavette Steak after cooking.
Fire Cooked grass fed Bavette Steak with Ember Roast Beetroots & Lovage.

Grass Fed Bavette Steak

With slightly more chew & incredible flavour

£24.00
  • Serves 3-4
    750g
    £24.00

Had Bavette for first time.Amazing flavour..

Tomasz

Edenmoor Quality

  • 100% Recyclable Packaging

    Packed in fully recyclable packaging to reduce waste

  • Sustainably Farmed

    Carefully selected products and sustainably farmed meat

  • Tracked & Next Day Delivery

    Delivered on the day of your choice

  • Bavette steak is a long, slender cut from the lower belly, prized for its deep, rich flavour and satisfying texture. A true butcher’s favourite, our grass-fed Bavette Steak is carefully selected from the flank of our 100% grass-fed, slow-grown cattle, naturally reared on small, family farms.

    This cut is all about bold, beefy character. Its open grain soaks up flavour beautifully, making it perfect for marinating, while its natural marbling ensures every bite is juicy and full of taste. Cooked hot and fast, Bavette develops a rich, caramelised crust while staying tender inside. Rest it well, then slice thinly against the grain for the perfect bite. Whether served as a classic steak frites, paired with vibrant salsas, or tucked into a crusty baguette, this cut delivers on flavour every time.

    Bavette has a satisfying chew that rewards you with exceptional depth of flavour. It’s an ideal choice for fire cooking, taking on a beautiful char while keeping the centre blushing pink. For the best results, cook it quickly over high heat and let it rest before slicing.

    Each Bavette Steak weighs approximately 750g.

    • 100% Grass Fed Beef
    • To defrost the Bavette Steak, remove it from the freezer and leave it on your kitchen worktop for one day. Alternatively, place the Bavette in the fridge and allow it to gently thaw for two days. You can also pop the steak (still in it's packaging) into cool water and leave to defrost for around 15 minutes. Before cooking, remove the packaging and allow the joint to dry out and reach room temperature.  Generously season the Bavette with good quality pure Sea Salt. Take a cast iron pan and add a little Beef Dripping, heat the pan on high. Once the fat is sizzling and slightly smoking add the Bavette to the centre of the pan. Turn the steak after about 5 minutes, once a caramalised crust has formed, then turn down the heat slightly and cook for 4 minutes on each side.Leave to rest in a warm place for at least 5 minutes before carving.
    • All of our meat is delivered frozen ready to pop straight into your freezer, once defrosted these can be kept in the fridge for up to 3 days.

  • Mainland UK

    • FREE - On orders over £150
    • £5.95 - Standard Next-Day & Named Day
    • £9.95 - Pre-12pm Next-Day & Named Day
    • £9.95 - Saturday Delivery

    Deliveries are made Tues-Sat, between 8am to 7pm.

    Highlands & Islands

    • £15.95 - Two Day Service

    Deliveries are made Weds-Fri, between 8am to 7pm.

    Delivery Information
    All meat is delivered frozen in insulated packaging specifically designed to keep your food safe in transit. Delivered in compostable and fully recyclable packaging.

    Next-day cut off time is typically 12 noon.

Thoughtfully delivered to your door

FAQs

Your questions answered, all in one place.

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  • Bavette is a long, slender cut from the lower belly, taken from the flank. It's known as a butcher's favourite for its deep, rich, beefy flavour and open grain, which soaks up marinades well. Ours comes from 100% grass-fed, slow-grown cattle reared on British farms.

  • Cook it hot and fast. A high heat gives it a rich, caramelised crust while keeping the centre pink, which is why it suits fire cooking and the barbecue. Rest it well, then slice thinly against the grain for the most tender bite.

  • It's closely related but not identical. Bavette comes from the flank and is prized as a bold, full-flavoured cut that works as an alternative to onglet or skirt. Its open grain and natural marbling give it a satisfying chew with exceptional depth of flavour.

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