Beef Bavette/Skirt Steak (360g)

£4.89
(£1.36 per 100g)

Beef bavette (skirt steak) is pretty special, only one is cut from each bullock. It’s a succulent cut, and makes for a great stir fry. Known as the ‘butcher's cut’ as butchers like to keep it to themselves because it tastes so good. Cheeky butchers.

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Producer

Our high welfare beef comes from a handful of Yorkshire and Peak District farms, who love their cattle. Richard Gill, for example, at Nether Rod Knowle Farm, is the third generation in his family to farm there. Richard’s cows live longer, are better on their feet and turn the omega-rich grass they eat into fantastic meat. Richard knows a thing or two about meat. “I was a guest on There’s No Taste Like Home, cooking up Great Grandma Jessie’s Sunday roast”. Definitely the roast with the most.

Storage & prep

Keep refrigerated. This is a great cut as you can either flash fry it in a pan like a minute steak or you can whack it the oven for a long, slow cook. Both produce meltingly tender results. The French love it a la minute steak style. Season. Fry in a little bit of butter until nicely coloured, just a couple of mins on each side. Serve with a fancy bernaise or peppercorn sauce, a dab of mustard or a tangle of sauteed onions. In Chinese cooking, this the most popular cut for stir-fries. Slice into thin strips and toss it into the wok.

Beef Bavette/Skirt Steak (360g)

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