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Bavette Steak

£520

6oz/ 170g each

Taken from the flank, Bavette is known as the butcher’s cut, because it is relatively cheap, but still rich in flavour. It needs to be cooked quickly, at a high temperature.

Our free range, grass fed beef is sourced directly from local farms and prepared in house, by our experienced team of butchers.

Make sure to probe the middle of the steak without breaking through to the cooking surface.

  • Blue – 47°C – 50°C
  • Rare – 50°C – 53°C
  • Medium Rare – 55°C – 58°C
  • Medium – 60°C – 63°C
  • Medium-Well – 65°C – 68°C
  • Well Done – 71°C+