Quick answer: Bavette, flank and skirt are thin, flat cuts from the belly with a coarse grain and big flavour. Marinate them, cook hot and fast to medium-rare, and slice across the grain. We don't sell them right now; rump steak and rump strips are the closest.
Closest cuts we stock
We don't sell bavette, flank or skirt steak at the moment. These are the closest cuts we do stock:
Which is which?
Flank is the lean muscle from the belly; bavette is the French butcher's name for flank (and sometimes skirt); skirt comes from the diaphragm area and is thinner. All suit fajitas and steak sandwiches.
Looking for something else? Browse everything we stock or read our meat cuts chart.
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Frequently asked questions
Do you sell flank or bavette steak?
No, not at the moment. Rump steak and our rump steak strips are the closest we stock.
What is flank steak called in the UK?
Often bavette, or simply flank or skirt depending on the butcher.
How do you cook flank steak so it is tender?
Marinate, cook hot and fast to medium-rare, rest, then slice thinly across the grain.