Also known as flank steak, bavette is a lean, flavourful cut prized for its rich beef taste and distinctive coarse grain. A favourite among chefs and butchers, it is best cooked quickly over high heat and served rare to medium-rare.
For the most tender result, allow the meat to rest before slicing it thinly against the grain. Perfect for grilling, barbecuing or pan-searing, bavette is equally delicious served simply with seasonal vegetables or sliced over salads and grain bowls. Lebon organic beef comes from a short, fully traceable supply chain, ensuring every cut can be traced back to the individual animal. Working with a small number of dedicated organic farmers, Lebon supports a circular farming system that prioritises animal welfare, sustainability and exceptional meat quality.
This beef comes from Jérôme's organic farm, where Blonde d'Aquitaine and Limousin cattle are carefully reared for their renowned eating quality. During the summer the cattle graze on pasture, while in winter they are fed home-grown silage, maize and cereals produced on the farm.