What Is Bavette Steak? A Complete UK Guide
What is bavette steak, and why does almost nobody talk about it compared to ribeye or sirloin? You’ve probably walked past it in a butcher’s window, seen the odd French name, and moved straight on to something more familiar. That is the exact mistake this guide is here to fix.
Bavette is one of the most underrated cuts of beef in the UK, cheaper than fillet, bolder in flavour than rump, and completely misunderstood by most home cooks. It gets mixed up with flank steak, confused with skirt steak, and rarely gets a fair explanation anywhere. By the end of this guide, you will know exactly what it is, what it costs, where to buy it in the UK, and how to cook it so it turns out tender rather than chewy.
What Is Bavette Steak? (Quick Answer)
Bavette steak is a long, flat, boneless cut of beef taken from the bottom sirloin, close to the flank. The French word “bavette” means “bib,” a nod to its wide, flat shape. It is lean, loosely grained, and packed with beefy flavour, best cooked hot and fast, then sliced thinly against the grain.
Quick Jump: Quick Answer · Bavette vs Flank vs Skirt vs Onglet · Where It Comes From · Taste & Texture · UK Prices · Where to Buy · At UK Steakhouses · How to Cook It · What to Serve With It · FAQs
Bavette vs Flank vs Skirt vs Onglet: What’s the Difference?
These four cuts sit close together on the cow, and butchers, menus, and recipe writers all use the names slightly differently. That is where most of the confusion comes from.
Comparison Table
| Cut | Where It’s From | Texture | Best For |
|---|---|---|---|
| Bavette | Bottom sirloin, near the flank | Loose grain, tender if sliced right | Grilling, pan searing, salads |
| Flank | Abdominal muscle | Lean, slightly firmer | Marinating, stir fry, fajitas |
| Skirt | Diaphragm area | Coarse grain, very beefy | High heat grilling, tacos |
| Onglet (hanger) | Near the kidney | Deep flavour, single central sinew | Bistro-style pan frying |
Why the Names Get Confused
Butchers in different regions, and even different countries, sometimes use “bavette” and “flank” interchangeably. In the UK, you will occasionally see bavette sold under the flank label, so always check with your butcher if you want the exact cut.
Where Bavette Comes From on the Cow
The Bottom Sirloin Explained
The sirloin primal splits into top and bottom sections. The top sirloin gives you your classic sirloin steaks. The bottom sirloin is where bavette, along with tri-tip and flap cuts, comes from. This section sits between the loin and the round, close to the flank.
Why It’s Lean but Flavourful
Because the bottom sirloin does more work than the tenderloin, the muscle fibres are looser and the meat is leaner. That looseness is actually a strength. It soaks up marinades well and delivers a rich, beefy flavour that many leaner steaks lack.
What Does Bavette Taste and Feel Like?
Flavour Profile
Bavette has a bold, beefy flavour, closer to skirt than to a mild cut like fillet. It carries a light marbling of fat, which bastes the meat as it cooks and adds richness without turning it fatty.
Texture and Why Slicing Matters
Cooked and cut correctly, bavette is tender with a satisfying chew. Cooked or sliced the wrong way, it can turn tough fast. The fix is simple. Always slice thinly, and always cut against the grain.
Bavette Steak Prices in the UK
Price Per Kg
Bavette typically costs less than ribeye, sirloin, or fillet, since it is a secondary rather than a prime cut. UK supermarket prices currently sit around £18 to £20 per kg (Tesco and Morrisons both price their fresh bavette in that band), while independent butchers and online grass fed suppliers tend to run higher, up to around £28 per kg, depending on breed, grade, and ageing.
Butcher vs Supermarket vs Online
| Source | Typical Price Range | Availability |
|---|---|---|
| Supermarket | £18 to £20 per kg | Limited, not always stocked |
| Independent butcher | £18 to £25 per kg | Good, often needs asking for |
| Online delivery | £20 to £28 per kg | Wide choice, grass fed options common |
Where to Buy Bavette Steak in the UK
Butchers
Independent butchers are your best bet. Bavette is a secondary cut, so it does not always sit in the display case, but most butchers will cut it to order if you ask.
Supermarkets
Larger supermarkets stock bavette occasionally, usually under “British beef bavette steaks” rather than flank steak. Stock varies by store and region.
Online Delivery
Several UK meat delivery companies specialise in grass fed and dry aged bavette, delivered frozen or fresh. This is often the most reliable way to guarantee you get the genuine cut rather than a mislabelled flank steak.
Can You Get Bavette at UK Steakhouses?
Does Miller & Carter Serve Bavette?
Bavette is not currently a standard cut on the Miller & Carter menu. Their steak selection focuses on ribeye, fillet, sirloin, rump, T bone, and shareable cuts like chateaubriand, all dry aged for a minimum of 30 days.
Closest Cuts on the Menu Instead
If you love bavette’s bold, beefy character, rump is the closest match on a Miller & Carter menu, since both cuts share a similarly rich flavour profile. Our guides to sirloin vs rump and which cut of steak is best can help you pick the nearest match to bavette on any UK steakhouse menu.
How to Cook Bavette Steak
Best Cooking Methods
Bavette responds best to high heat cooking, pan searing, grilling, or a hot cast iron skillet. Our best oil for cooking steak in a pan guide and cast iron steak recipe both apply well to this cut.
- Pat the steak dry and season generously with salt
- Sear 2 to 3 minutes per side over high heat
- Add butter and herbs in the final minute for basting
Temperature and Doneness Guide
| Doneness | Internal Temperature |
|---|---|
| Rare | 50 to 52°C |
| Medium rare | 54 to 57°C |
| Medium | 60 to 63°C |
For a wider comparison of doneness across other cuts, see our medium rare steak temp guide.
Resting and Slicing Against the Grain
Rest the steak for 5 to 7 minutes before cutting, covered loosely to keep the heat in. Our how long to rest a steak guide covers this in more depth. Always slice thin and against the grain, this is the single biggest factor in how tender your bavette turns out.
What to Serve With Bavette Steak
Bavette pairs well with punchy, fresh sides that stand up to its bold flavour:
- Rocket, Parmesan, and balsamic salad
- Grilled tacos or fajitas with lime and fresh salsa
- Classic steak frites with a mustard dressing
- Chimichurri or a peppercorn sauce
FAQs
Is bavette the same as skirt steak? No. They sit close together on the cow but are different muscles. Bavette comes from the bottom sirloin, while skirt comes from the diaphragm area, giving it a coarser texture.
Is bavette a tough or tender cut? It can be either, depending on how it’s cooked and sliced. Cooked hot and fast, then sliced thinly against the grain, bavette is genuinely tender.
What’s the best way to cook bavette? High heat, quick cooking, ideally 2 to 3 minutes per side in a hot pan or on the grill, followed by a short rest before slicing.
Why is bavette cheaper than ribeye or sirloin? It’s classed as a secondary cut rather than a prime cut, since the bottom sirloin muscle works harder than the tenderloin. Less demand and a tougher raw texture keep the price down, even though the flavour rivals pricier cuts.
Final Word
So, what is bavette steak? It’s a lean, flat, beefy cut from the bottom sirloin that rewards a hot pan and a sharp knife more than a big budget. Once you know how to buy it, price it, and slice it properly, it earns a permanent spot in your steak rotation. For more on how it stacks up against the classics, browse our guides on best steak cuts UK and fillet vs ribeye.
For a deeper breakdown of how UK beef carcases are divided into primal cuts, see the AHDB sirloin cuts reference.
