Bavette Steak

Discover the Sirloin Bavette Steak, a boneless cut from the sirloin flap that’s often compared to skirt and flank steaks for its loose texture and robust, beefy flavor. Also known as the “butcher’s cut,” the Bavette is prized for its rich taste and tenderness when sliced correctly.

Featuring a natural grain and beautiful marbling, this cut soaks up marinades perfectly and cooks quickly over high heat for a juicy, flavorful result.

Best prepared with dry heat, whether grilled, broiled, or pan-seared, the Bavette benefits from marinating or tenderization to bring out its full flavor and texture. Ideal for fajitas, steak salads, or simply seasoned with salt and pepper, it’s a favorite among chefs and steak lovers alike.

Approximately 10 oz