Non-stunned Halal
Sourced from sustainable UK farms
Temperature-controlled Woolcool packaging
Beef bavette steak is a lean cut from the flank of British Angus cattle, with a long grain and fast cooking time. This Certified Halal steak comes from animals slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free, supplied as a 2 x 215g pack of 100% beef.
How to Cook Bavette Steak
Bavette rewards high heat and a short rest. Sear 2-3 minutes a side for medium-rare, then rest five minutes before carving thinly against the grain.
Leftover trim also suits a nihari-spiced curry.
Is Bavette the Same as Skirt Steak?
Bavette and skirt are often confused, but come from different flank muscles — bavette from the lower abdominal plate, skirt nearer the diaphragm and ribs.
This steak is a 2 x 215g pack of British Angus beef, sized for two quick-seared portions rather than skirt's longer strips.
Storing Your Bavette Steak
Keep bavette steak refrigerated and cook promptly, or freeze if unused.
Thaw fully in the fridge before cooking, then pat it dry so it sears rather than steams.
Bavette Steak FAQs
Should bavette be cut thinner before cooking?
No — keep it as a full steak, seared whole, then sliced thin once rested.
How thick should I carve it once cooked?
Carve rested bavette into strips around half a centimetre thick, across the grain, for tender slices.
This bavette comes as a 2 x 215g pack, sized for two people as a straightforward seared-steak portion.
For a larger group, order multiple packs so everyone gets a full steak rather than splitting one.
Keep bavette steak refrigerated and cook it promptly for the best texture.
If you are not cooking it straightaway, move it to the freezer, then thaw fully in the fridge before searing.
Pat the steak dry before it hits the pan so it browns rather than steams.
Bavette suits fast, high-heat dishes such as seared steak salads, fajitas and steak sandwiches, and its open grain also takes well to a nihari-spiced curry when diced and slow-cooked.
This 2 x 215g pack of British Angus beef is sized for a quick sear-and-slice meal for two.
Quick Seared Bavette
Sear hot for 2-3 minutes a side, rest five minutes, then slice thin against the grain for salads or steak sandwiches.
Bavette Fajitas
Slice the rested steak into strips and toss through peppers and onions for a fast weeknight filling.
Nihari-Spiced Curry
Dice any leftover trim and simmer low and slow with warming spices for a nihari-inspired curry.
How thick should bavette steak be cut?
Bavette is best cooked as a single piece rather than sliced thin beforehand — sear the steak from this 2 x 215g pack, rest it, then carve it after cooking.
Should I ask the butcher to slice it thinner?
No. A thinner cut cooks through before it can develop a proper sear, so keep it at full thickness and control doneness with cooking time instead.
What happens if bavette is sliced too thin before cooking?
Thin slices overcook almost instantly on high heat and turn tough rather than tender, losing the point of this fast-cooking cut.
How do I know I've carved it correctly after cooking?
Look for thin, even slices cut across the grain, roughly half a centimetre thick — cutting with the grain instead of across it is the most common mistake.