"The Butcher's Cut" Beef Bavette

The bavette, also known as flap steak, is cut from the bottom sirloin and is prized for its loose grain, rich marbling, and deep flavor. It’s a highly flavorful cut with a tender bite when handled correctly.

Naturally absorbing marinades well, this cut shines when cooked quickly at high heat and finished with a proper slice across the grain to maximize tenderness and texture.

Best marinated and cooked hot and fast on the grill or cast iron, then sliced thin against the grain.

21 Day Aged, Grass and Grain Finished

Size range:

1.36 lb (21.8 oz)

1.73-1.91 lb (27.7-30.6 oz)