Skirt steaks, also known as bavette steaks, are a loose textured, highly flavoured flat cut. It is often called the butcher’s cut, as it was said butcher’s used to reserve this cut for their own eating pleasure.
How to cook: Some recipes recommend marinating or braising to keep the meat moist and tender. The French will tell you the best method of cooking is to sear the steak, rendering a juicy, tender meat with a short cook time.
£14.30 per kilo. Serving suggestion 250g per person.
Item will arrive frozen for maximum freshness. All animals are slaughtered at a local abattoir meaning they avoid long, stressful periods of transport and have the highest quality end-of-life.