Beef Bavette
Also known as the bottom sirloin flap, this cut boasts rich, beefy flavors and a tender texture when prepared properly. Its loose, open grain absorbs marinades well, making each bite exceptionally juicy and flavorful.
Available In
- Complete
- Custom
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Broil
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Grill
Where it comes from
Sourced from the bottom sirloin near the flank, the bavette steak is a prized cut in French cuisine, celebrated for its depth of flavor and versatility in various dishes, from grilling to pan-searing.
Cooking Notes
Best cooked quickly over high heat to medium-rare or medium doneness. Marinating enhances its natural flavors and tenderness. After cooking, let it rest briefly and slice thinly against the grain for the best texture. Consider pairing with bold sauces.
Our standards for beef
Common sense pasture-raised
Our cattle graze on lush pastures and forage, producing cleaner beef and a healthier ecosystem.
100% grass-fed
Our beef is 100% grass fed. They are never fed grain and are offered baled grasses and forage to keep them hearty in harsh winter months.
Chemical-free commitment
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Humanely raised
Our cattle roam freely on pasture, upholding the highest standards of humane treatment.
Regenerative practices
Our farmers use regenerative practices like rotational grazing that enrich soil, improve water retention and support biodiversity.
Small independent farms
We proudly partner with small-scale east coast farms ensuring superior, ethically-raised beef.
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