Beef Bavette

The French term for ‘flank steak’, beef Bavette is a highly flavoured and delicately textured flat cut of meat that’s taken from the abdominal muscles of the cow. Here at Tom Hixson of Smithfield, we’re proud to offer a selection of origins for this lesser-known cut (quite often a butcher's favourite), including Uruguayan bavette and British Bavette. Try one of our fantastic cuts of beef Bavette steak, or browse our diverse range of beef online and discover quality British beef and various cuts, including denver steak, beef sirloin and beef ribs.

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Beef Bavette (British)

Beef Bavette (British)

A lesser known cut, but this does not stop it from being incredibly delicious - full of sensational flavours.

£25.00
from1.20kg
Miguel Vergara Aberdeen Angus Bavette

Miguel Vergara Aberdeen Angus Bavette

Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.

£70.00
from1.50kg
Halal Tom Hixson Wagyu Bavette

Halal Tom Hixson Wagyu Bavette

A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.

£130.00
from2.70kg
Tom Hixson Wagyu Bavette

Tom Hixson Wagyu Bavette

A Wagyu / Shorthorn cross, which has been reared stress-free on the open, grassy pastures of Ireland. Shorthorn are renowned themselves for producing marbled beef, so when crossed with Wagyu the results are sublime. Their diet is supplemented with chocolate, which adds a touch of sweetness to the bite.

£130.00
from2.70kg
Hereford Bavette
Out Of Stock

Hereford Bavette

Certified Hereford - a breed world renowned for it's excellent bite and flavour. Enhanced further by their natural, grass fed diet.

£65.00
from2.50kg
Email me when back in stock

More Information on Beef Bavette

Our bavette beef range includes several high-quality meat products including our very own Tom Hixson Wagyu Bavette. This cut was created in collaboration with our Irish farming partners, offering an unparalleled flavour profile synonymous with the Wagyu breed whilst also adding new distinctive attributes. The cattle diet is supplemented in their final three months with chocolate, which adds a touch of sweetness to the bite.

We also stock Hereford Bavette, like onglet, this is a loose textured, highly flavoured flat cut. The natural flavour of the Hereford breed is enhanced by their 100% natural diet. You may also enjoy our British Beef Bavette, which is a favourite amongst our own team.

With a service of over 50 years, Tom Hixson of Smithfield is a well-established brand that offers only the finest meat with unrivalled quality. If you’re looking for more high-quality beef cuts, try our sirloin steak, steak burgers, chateaubriand, and whole roasting joints. Not only will you get quality products, but you will be able to relax as beef is delivered directly to your door.

What is Bavette Steak?

Bavette is the French term for what we usually call ‘flank steak’. Beef bavette is a flat cut that is full of flavour. Sourced from the abdominal muscles of the cow, bavette is synonymous with fine marbling and a loose, delicate texture. Bavette is a well-exercised cut, known to be a favourite amongst butchers, who often reserve the cut for their own enjoyment.

What is Bavette Steak Good For?

Bavette steak is a versatile beef cut. It is excellent when marinated and grilled on the BBQ, equally delicious when pan-cooked, or prepared in a cast-iron skillet.

The meat isn’t easy to overcook, meaning it is great for a number of dishes including simple stir-frys, steak fajitas, and easy midweek salads. You could keep your next midweek meal simple by using bavette as a substitute for your usual steak and serving with chunky cut chips.

How Do You Cook Bavette Steak?

When cooked correctly, bavette can be a real show stopper. Many recipes recommend marinating the steak, to keep its deliciously tender texture. It’s a good idea to note that bavette tends to have a thicker end and a thinner end, meaning the thin end will cook faster.

Bavette is best cooked over high heat in a good quality pan, to ensure the moisture remains locked in. The French believe the best method is to sear the meat on all sides for a beautiful golden colour, and then for a further 15 minutes for the best flavours and tender texture.

How to cook a beef bavette steak to your desired doneness:


Desired Doneness

Remove From the Heat At:

Rare

48ºC

Medium Rare

52ºC

Medium

58ºC

Medium Well

62ºC

Well Done

68ºC

Is Bavette Steak the Same as Skirt Steak?

Bavette and skirt cuts are very similar in appearance. Both have distinct features, including long muscle fibres, dark colour, and a long, thin shape. The difference lies in the variation of English and French butchery. In the UK, these cuts are referred to as skirt or flank. However, the French have several names for these cuts. Bavette in particular gets its name from the translation of “bib”, which refers to its distinctive flat shape.

What is Flank Steak Called in the UK?

Flank steak and beef bavette steak are from the same cut, however, there are variations in the butchering process as mentioned above. In the UK, we refer to flank steak as skirt steak and sometimes hanger steak.

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