Also known as the butcher’s secret, the Bavette Steak is an underrated gem that deserves a spot in your skillet (or on your grill). Cut from the sirloin flap, this steak is prized for its deep, beefy flavor and loose grain that soaks up marinades like a champ. It’s tender, juicy, and perfect for high-heat cooking.
Whether you slice it up for tacos, serve it steakhouse-style with chimichurri, or pile it over greens for a hearty salad, Bavette brings the flavor—and then some.
Raised on pasture, dry-aged for flavor, and butchered with care right here on our farm. No antibiotics. No hormones. No shortcuts.
Chef’s Tip:
Cook quickly over high heat to medium-rare, then rest and slice against the grain for the most tender bite.