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Description
Grass-Fed Flank Steak
Our dry-aged, grass-fed bavette steaks are sourced from native breed cattle reared on small, family-run Dorset and Wiltshire farms that have been purely fed on lush, natural pastures. Grass-fed beef has a better ratio of Omega 3 to Omega 6, is high in antioxidants such as vitamin E and contains higher vitamin and mineral levels. Eating meat from animals that themselves have only eaten a natural diet of grass, wildflowers, clovers and legumes, rich in essential vitamins and minerals and untainted by chemicals and pesticides, makes a whole lot of sense. It’s a healthy choice to make.
Our Red Rubys, Aberdeen Angus and Dexter breeds have been allowed to reach maturity at 30 to 36 months naturally, to produce beef that has outstanding depth of taste and texture with wonderful marbling. To lock in the great flavours you expect from high-end, grass-fed beef, our meat is dry-aged for at least 28 days and prepared using the finest traditions of British craft butchery.
We believe strongly that small-scale farming is better for the farmer, the animal, the local ecology, and for you – producing exceptionally tasting, ethically reared meat that you can trust completely.
What’s great about bavette steak?
Bavette steak – or flank steak – is not only one of the most versatile steaks around, it’s also one that’s incredibly forgiving. A cut that can be found where the bottom sirloin meets the flank, bavette steaks are known for combining many of the benefits from different cuts – including fat content, texture and ease of use. For this reason, it is the ideal cut for people who perhaps aren’t confident in their cookery skills or simply want to ensure that they play it safe when hosting guests. Filled with lovely juicy flavours and suitable for grilling, barbecuing and searing, beef bavette features fine marbling which help to ensure a succulent finish and bags of flavour throughout the cut.
Like the skirt steak it is a great option for those who love their meat cooked medium rare and it’s just as comfortable served on its own or with a rich marinade or dry rub. If you’re looking to buy baguette steak and want a premium cut then bavette is even suitable as decadent sandwich meat.
While some supermarkets may offer bavette steaks, all too often the cuts are pink and pale, which suggests that they have not been aged for long enough. By hanging our lovingly-reared and deeply nutritious meat for up to a month, we can ensure that there has been ample time to let the flavour build.
We can’t recommend a bavette of beef highly enough, so if you are looking to buy flank steak for your next feast, place your order today.
