That Fat Cow

Dry-Aged Bavette Steak


A step up from your high street Butcher, our steaks undergo a 28-day Dry-Aging process which we believe delivers the optimum level of depth of flavour and are skillfully prepared in-house by our dedicated Butchers. Each steak is meticulously cut from a rib sourced from our aging room the day prior to delivery, ensuring it arrives to you in impeccable condition.  Beefy, nutty and nicely marbled our grass-fed dry-aged beef is both for the connoisseur and for those seeking an introduction into the world of proper beef.

We exclusively select prime grass-fed cattle adhering to our ethical standards, guaranteeing that you receive one of the finest grass-fed Bone In Ribeye available online today. Our beef is sourced from Native Cattle, born and raised in the UK on trusted farms that share our ethos of sustainability and regenerative practices.

About the Bavette cut

A bavette cut of beef, also known as flap steak or sirloin flap, is a flavourful and relatively thin cut of beef. It is taken from the abdominal muscles or the bottom sirloin area of the cow.

The bavette steak is known for its rich flavour, high marbling and tenderness, although it can be slightly tougher compared to some other cuts like filet mignon or ribeye. It's often used in various dishes such as stir-fries, fajitas, carne asada, and grilled steaks.