Bavette Steak Guide

Bavette steak (also known as flank steak) is firm with a well-defined grain structure. Although, it is one of the more economically friendly cuts of steak that when marinated can be very flavourful, making for a tasty dish.

What is Bavette Steak?

Bavette steak is firmer as it is a secondary cut that comes from a well-worked area of the cow. It is loosely textured with many thick fibres that run lengthwise and is ideal for recipes that require strips of beef. It also is known to soak up flavour very well.

Which Part of A Cow Is Bavette Steak From?

Bavette steak is cut from the flank of the cow, which is located in its lower abdomen at the front rear end of the carcase. It is a flatter, more oblong section of muscle that sits below the short loin and sirloin. It is cut into thinner pieces than the average thickness of the more popular primal steaks to make it easier to chew.

How Much Bavette Steak Is on A Cow?

A bavette steak is a cut that can only be sourced from specialist meat suppliers. As the flank of the cow is a small section situated under the short loin and sirloin, the carcase only has two flanks muscle cuts. This can they be cut into smaller steaks.

What Does Beef Bavette Steak Look Like?

Bavette is a lean cut and very rarely has any fat present, so it is unlikely to have any marbling or trimming. It is oblong in shape and flat as it is cut thinner than average to make it easier to chew. Bavette should be a rich red colour.

What Does It Taste Like?

This cut offers a strong, beefy flavour and benefits from marinating, as it will help add moisture and using citrus or acidic flavours will help tenderise the meat. Bavette can be marinated well with flavour pairings such as soy or Worcestershire sauce, mustard and wine amongst other things.

How to Cook Bavette Steak

Better flash cooked on a high heat, bavette can be grilled, pan-fried or braised. This cut is great pan-fried and braised so you can catch the juices from the meat for drizzling to ensure it stays moist. It is also important not to press the steak when cooking as it will squeeze the moisture out of the meat. We suggest it be served rare or medium-rare, as it can easily become dry and tough if cooked to the higher degrees.

How to Store Bavette Steak

Fresh bavette steaks should be refrigerated for a maximum of 7 days. When vacuum packed, they can last weeks as it extends shelf life by three to five times longer. Frozen steaks can last 6 – 12 months and vacuum sealing them will help prevent freezer burn.

Explore Our Locally-Sourced Steaks

We stock a wide range of prime steak cuts, ranging from premium cuts that are notably more in demand, to lesser-known cuts that can be used in imaginative ways to create the best dish for your establishment.

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 forerib 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 Fibrous One...

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The Steak Lover's One...

With little marbling, rump steak is a leaner, 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.

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