We are national suppliers of Bavette steak

What are qualities of Bavette steak?

Bavette steak, also known as flank steak, is a lean, secondary cut of meat with long muscle fibres. It is flavourful and less expensive than other cuts as it is firmer, but still has some marbling lending the meat moisture and a beefy flavour. Usually, bavette is a thinner, longer piece of meat and especially popular in East Asian cuisines.

Marinating bavette steak will add depth to its flavour and tenderise the meat, but when barbequing, a dry rub is better. It can become chewy when overcooked as it is naturally firmer, and is best cut into slices against the grain to shorten the fibres making the steak easier to eat.

At Campbell Brothers, we appreciate all cuts of steak and even those lesser known like the bavette are sourced with equal care. Although bavette steaks are not as tender as the more coveted cuts, our high quality can be tenderised and absorbs flavour well.

How are Bavette steaks prepared?

Beef is our passion, which is why our skilled team of butchers carefully hand prepare our customers bavette steaks in our exceptional butchering facilities, in both Bonneyrigg and Woolwich.

You can be confident that the bavette steak you will be ordering from Campbell Brothers is of the highest and most consistent quality, since all of our beef is fully traceable and red-tractor assured. Additionally, we use locally sourced cows, so you can take pride in helping British farmers.

As experts in meat, we know the perfect techniques for butchering and preparing premium bavette steaks. Need a steak cut or trimmed to a certain specification? Our team of expert butchers is available to “meat” your needs.

Looking for inspiration?

Flank steak is great for fajitas and tacos, salads, and pasta and dishes where the steak needs to be cut into thin strips as cutting along the grain comes with ease. The fibres make it great for cutting thinly and frying and its flat, thinner cut makes it perfect for rolling and stuffing. Flank steak also marinades well due to its fibrous texture and, if not already dry-aged, for a deeper flavour it can be marinated to tenderise and enhance taste.