This product ships fresh
This product ships fresh
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.
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.
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.
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 |
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.
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.
