Bavette is a thin cut with fine marbling and great flavour. Takes well to a light marinade. Sear quickly in a hot pan and rest. Pay attention because it goes from medium to well-done very fast. For tender eating quality, steaks with a grained structure such as bavette and flat iron do need plenty of time to rest after cooking and to be sliced against the grain.

Ever wondered what retired dairy cow tastes like? Well now you can find out for yourself. This Pasture for Life ex Jersey dairy cow comes from Horton House Organic Farm, Wiltshire. This cow would off been responsible thousands of litres of antibiotic free milk and will come to you having been hung for 4+ weeks making it achingly tender and flavoursome.

These organic and 100% pasture fed dairy cows are milked once a day, producing nutrient dense milk which is now being used to make the UK’s first 100% pasture fed and antibiotic free cheddar cheese. At 8 years+, retired cows will continue to graze pasture for at least another season before they feed back into this “closed loop” food system as cow beef. The meat is dry aged for 4-8 weeks.

Produced in:Wiltshire


Horton House Organic Farm says:

We are founder members of a new Pasture for Life initiative focussed on developing the concept for pasture fed and suckled veal, from the “cow with calf” dairy system.

Three generations of the Rider family have been rotational grazing on these ex

Storage Information

Keep in original packaging & refrigerate. Remove from packaging & rest at room temperature before cooking. Suitable for freezing

Shelf Life

Minimum 3 days

100% Pasture Fed Dairy Cow Bavette

1 Pack (250g), £30.00/kg


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