As its name implies, the Bavette steak is a traditional cut from France. Cut from the flank (the belly area of the animal), it’s an economical and versatile steak, slender but full of flavour. Rich and delicious, Bavette Steak pairs perfectly with a creamy Béarnaise or mushroom sauce and chips for a quick, delicious meal.
We raise our own beef cattle on our family farm in East Devon, where the pastures overlook the Jurassic coast. From our careful breeding program to the home-grown diet our animals receive, the management of our herd is carried out according to strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme. We use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals; on reaching Greendale Farm Shop, each carcass is hung and dry-aged for a minimum of three weeks, to allow it to mature, then expertly prepared by our skilled butchers. We take great pride in all our beef here at Greendale – not only because it’s exceptionally delicious and tender, but also because it’s fully traceable back to our farm.
The Bavette Steak is cut from the abdominal muscles of the cow; it’s a little higher in fat than other steaks and is packed full of connective tissue, which gives it a distinctive flavour.
Traditionally cooked via long, slow braising, the Bavette is now popularly prepared as a regular steak, cooked quickly over a high heat, and is best served rare. Rest the cooked steak well (up to 10 minutes) before serving.
Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.
100% British Beef reared on our farm
|Source||Greendale Farm, Devon|
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Fresh Greendale Produce - Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.
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