Beef Bavette Steak
Also known as the skirt or flank steak, the bavette sits just below the belly and is a great value steak if you are looking for flavour. Our grass-fed bavette steaks are cut thin, ideal for frying quickly over a high heat. We love ours served rare!
Our grass-fed beef is either Aberdeen Angus or Hereford from Ayrshire in Scotland, Wexford County, in Ireland, Norfolk and Suffolk. Sourced from small scale farmers who slowly rear their herds to the highest standard, on an hormone-free grass-fed diet.
We select our beef for its marbling and fat cover and dry age our prime cuts in our Himalayan salt chamber for a minimum of 28 days.