Bavette Steak

Bavette steak, also known as flank steak, is a favourite among chefs for its robust, beefy flavour and tender texture when cooked right. Sourced from our grass-fed Yorkshire cattle, this cut is best cooked quickly over high heat—either grilled or pan-seared—to a juicy medium-rare. Slice it thinly against the grain, and serve it up with a chimichurri sauce for a dish that’s bursting with flavour and character. Also perfect for fajitas or a hearty steak salad.