• Fresh Halal British Angus Beef Bavette Steak 2x215g - Grass Fed, Dry Aged - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed - Onlinemeatshop.com
  • Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed - Onlinemeatshop.com
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Vendor: Onlinemeatshop

Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed

£10.29
£10.29
Fresh Halal British Angus Beef Bavette Steak 2x215g - Grass Fed, Dry Aged - Onlinemeatshop.com
Fresh Halal British Angus Beef Bavette (Flank Steak) - Premium, Grass Fed

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  • Description
  • Serving Guide
  • Storage Handling
  • Nutritional Info
  • Recipe Ideas
  • Dishes
  • Product FAQs

Bavette — also known as flank steak — is a long, flat cut from the beef belly with an open, coarse grain. This lean bavette is Certified Halal, from British Angus beef, and comes cut to order as whole steaks, diced, strips or mince. Ingredients: 100% Beef.

What Cut Is Bavette?

Bavette is a single boneless, skin-off muscle from the flank, with a coarse grain running its length. It arrives lean, ready to marinate or slice thin against the grain.

How Bavette Is Cut and Packed

Whole steaks come in 225-250g or 450-500g portions, and diced bavette is cut at 10-15g, 25-30g or 50-60g. You can also order 160-180g chunks, 20-30g or 50-60g strips, or mince. Packs range from 500g to 4kg, in 500g, 1kg, 2kg and 4kg sizes.

Is Bavette the Same as Skirt Steak?

Bavette and skirt are both thin, open-grained cuts from different muscles — which is why the two get confused. This bavette is cut to order as whole 225-250g or 450-500g steaks, diced or strips, for true flank-muscle flavour, not skirt.

Bavette Steak FAQs

Can bavette be cut into stir-fry strips?

Yes — it comes ready-cut into 20-30g or 50-60g strips, ideal for a fast, high-heat sear.

How do you cook stir-fry strips?

Sear them in a hot wok for 1-2 minutes, keeping everything moving so it doesn't overcook.

How thin should the strips be?

The pre-cut 20-30g strips are already the right thickness — match that width if you're slicing your own.

Bavette comes in 500g, 1kg, 2kg and 4kg packs — grab the 500g pack of whole steaks for a quick meal, or size up to 4kg if you're batch-cooking diced bavette.

The 2kg and 4kg packs suit bigger households or freezer stocking, while 500g and 1kg cover a smaller dinner.

Keep bavette refrigerated and use it within a few days, or freeze it the day it arrives if you're not cooking straight away.

Defrost it fully in the fridge before cooking, then pat the steak dry for a better sear.

Typical values per 100 g (raw):

Energy165 kcal
Protein21.22 g
Fat8.29 g

Basis: beef flank steak, lean and fat together. Reference: USDA FoodData Central, "Beef, flank, steak, separable lean and fat, trimmed to 0" fat, choice, raw" (FDC 169433).

Pan-Seared Bavette: Get the pan smoking hot, sear a 225-250g steak for 2-3 minutes a side, then rest it 5 minutes before slicing thin against the grain.

Bavette Stir-Fry: Toss 20-30g strips through a hot wok for 1-2 minutes with vegetables and a splash of soy sauce.

Diced Bavette Karahi: Brown 25-30g diced bavette with onions, tomatoes and whole spices, then let the sauce thicken around it.

Diced bavette works well in South Asian dishes like karahi and bhuna — the 25-30g or 50-60g dice hold together in a fast-cooked sauce.

Whole steaks pan-sear nicely in the French bistro style (bavette a l'echalote), and the 20-30g strips suit fajitas or a quick stir-fry.

Can bavette be cut into strips for a stir-fry?

Yes — it's ready-cut into 20-30g or 50-60g strips, built for fast, high-heat stir-frying.

How thick should bavette strips be for a stir-fry?

The 20-30g strips are thin enough to sear through in 1-2 minutes; if you're slicing your own from a whole steak, match that width.

What happens if the strips are cut too thick?

Thicker strips take longer to cook through and can turn tough over high heat, so stick with the pre-cut 20-30g or 50-60g sizes for a quick sear.

Can I use diced bavette instead of strips for a stir-fry-style dish?

Yes — 10-15g or 25-30g diced bavette cooks just as quickly over high heat and works in a wok-style karahi as well as strips.

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