Bavette Steak (Sirloin Flap)


It’s a french word to describe the delicious steak that comes from the bottom of the sirlion. It gets confused with flank or skirt steak, but bavette steak is an entirely different cut of beef. The bavette steak is located adjacent to the flank, so it yields tremendous marbling and a nice, tender texture. This cut does well with marinades as the openness of its fibers really allows the beef to soak up seasoning and marinade.  This is a perfect cut to use in your next Fajita recipe!

  • USDA Angus Grade
  • 1 steak individually packaged
  • 8oz. each piece
  • Ships Frozen