From our Sandbach counter
Bavette Steak
£5.40
- Individual portion (approx. 300g)One generous single serving
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
- Approx. 300gButcher-cut, so weights vary slightly
Bavette steak is a flavour-forward beef cut with a distinctive texture that works beautifully when cooked quickly and carved correctly. Find bavette steak at The Butcher’s Blade, an independent butcher in Sandbach, Cheshire, for a delicious alternative to more familiar steak cuts.How to cook: Pat dry, season well and sear in a hot pan or on the barbecue. Avoid overcooking, then rest the steak before slicing thinly across the grain to help keep each bite tender.Perfect with: Garlic butter, chimichurri, peppercorn sauce or a fresh salad and crispy chips. Thin slices also make a great addition to steak sandwiches, tacos or warm grain bowls.If you’re exploring different beef cuts, bavette is a great choice for steak night and summer grilling. Ask your Sandbach butcher for serving ideas to suit your meal.
Bavette Steak from The Butchers Blade in Sandbach. Bavette is a useful choice when you want a steak to slice and share. Its pronounced grain makes the direction of slicing especially important: cut across it after resting. Build the plate around a simple potato side or a salad, and choose your steak size to suit the rest of the meal.
Choosing for your meal
Think about thickness, bone and how many people you want to feed rather than judging by weight alone. If you are unsure which size suits your pan or grill, ask Lee before ordering. Preparation matters: an intact whole cut, a rolled item and a tenderised product do not share the same food-safety requirements. Follow the instructions for this specific cut.
Serving ideas
Potatoes, mushrooms and green vegetables are simple places to start. Have your sides ready before cooking, use an appropriate pan or grill and leave room to rest the meat as your recipe directs. Slice across the grain where appropriate. Sauces and accompaniments are suggestions, not included contents. Check cooking guidance for the exact meat and preparation rather than relying on one universal timer.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Great butchers with absolutely loads of choice, from traditional to something a little bit different. Burgers are absolutely amazing, best I’ve tasted, always a great choice of sausages (gluten free), Steak is so tender. Would highly recommend taking a look.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Bavette Steak
Pat dry, season and sear every outside surface. Adjust cooking for the thickness and rest before slicing across the grain. Rolled or tenderised cuts need thorough cooking.
How to cook steakLee’s tip
Slice it across the grain
Bavette is all about flavour. Cook it hot and fast to medium-rare, rest it, then slice thinly against the grain — that is the difference between tender and chewy.
What goes with it?
Chimichurri, skinny fries and a tomato and red onion salad, or tuck it into steak tacos. A Malbec is the classic match; sparkling blackcurrant alcohol-free.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.