Remove the bavette steak from the fridge, take off its packaging, pat it dry and give it at least 30 minutes to rise to room temperature.
Preheat a heavy pan over a medium high heat and drizzle on a tablespoon of olive oil.
Season both sides of the bavette steak with salt and freshly ground pepper
Massage the seasoning into the bavette steak with Olive oil or duck fat.
2 cloves of Garlic
The Bavette steak is a french name for the Flank steak of a bovine animal. It is known to be very rich in flavour and relatively loose - almost crumbling - texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment! Here’s how we recommend to best prepare it:
What to serve with:
We recommend serving your bavette steak with garlic potatoes and green beans.
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!