We are national suppliers of Bavette steak

As a wholesale meat supplier, our range of Bavette steak cuts are extremely versatile and can be used in a variety of dishes that require sliced steak. They are delicious and marinade well to add a flavourful protein to any recipe.

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.

Explore our other high quality steaks:

Our selection of steaks is exceptional. From the prized and popular cuts to those that are lesser known and underrated, but are still able to make delightful dishes to suit your guests.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a Prime Rib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one…

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The steak lover's one...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The decadent one...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

Have a question?

Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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