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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.

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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.

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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.

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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.

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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.

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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.

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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.

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