Grass-Fed Beef - Bavette Skirt Steak

Grass-Fed Beef - Bavette Skirt SteakHot, fast cook Great flavour Grass fed beef Our Bavette steak skirt steak is from the flank (belly) of our slowly reared, grass fed Suffolk beef and is sometimes referred to goose skirt or flank skirt. This is a richly flavoured steak with an open texture and plenty of marbling. Its a great and economical alternative to sirloin or ribeye steak. Because of its loose texture it takes marinades and sauces very well. Its traditionally used for the classic

• Hot, fast cook
• Great flavour
• Grass-fed beef

Our Bavette steak/skirt steak is from the flank (belly) of our slowly-reared, grass-fed Suffolk beef and is sometimes referred to goose skirt or flank skirt.

This is a richly-flavoured steak with an open texture and plenty of marbling. It’s a great and economical alternative to sirloin or ribeye steak. Because of its loose texture it takes marinades and sauces very well. It’s traditionally used for the classic French ‘steak frites’, so consider a lovely creamy black pepper or mushroom sauce for this.

We have chosen to cut our rump steak large for sharing – lay it flat then cut in half horizontally across the grain for two fantastic thin steaks. Cook them quickly to medium-rare, let them rest, then serve with frites and salad. Bon Appetit!

Serves two to three