Native Breed Beef – Bavette Steak

Native Breed Beef Bavette Steaks – Two per Pack

Bavette is an open-grained beef steak from the flank region, valued for its pronounced beef flavour and distinctive texture. Butchery terminology varies: we do not treat skirt, onglet, flat iron, flap steak or sirloin tip as interchangeable names for this Grid Iron product. The exact anatomical specification remains subject to supplier confirmation.

Choose your Bavette steaks

• 2 × 227g (8oz) – two steaks, 454g nominal total
• 2 × 340g (12oz) – two steaks, 680g nominal total

The open grain gives Bavette real character and a substantial beefy flavour. It is leaner in eating style than some richly marbled cuts, and becomes chewier when overcooked.

Cooking Bavette Steak

Pat dry, season and sear quickly over high heat on a pan, griddle or barbecue. Aim for medium-rare to medium according to preference, taking thickness into account. Rest before slicing thinly across the grain. A marinade is optional for extra flavour.

For detailed cooking guidance see How to Cook Bavette Steak. For serving inspiration try Bavette Steak with Yorkshire Nduja Butter.

Steak portions or a whole sharing cut?

These packs contain two individual steaks. For a larger piece to barbecue and slice for sharing, choose our Whole Bavette – approximately 1.2kg.

For help comparing cuts, see Skirt, Bavette or Onglet? and our Guide to Steak Cuts. For other individual steaks, try Flat Iron or Rib-eye.