Grass-Fed Bavette SteakRegular price $16.49
Bavette (aka bib or flap steak) is also known as "butcher's cut" because butchers are known to save it for themselves which is high praise. Our grass-fed bavette steak comes from the bottom sirloin butt or lower abdomen area of the cow. Its texture is muscular and its marbling fine and delicate. It's similar to flank steak but has more marbling giving it more of a buttery flavor. Grill or pan fry quickly over high heat to medium-rare (125 degrees). Be careful not to overcook. Let it rest after cooking and cut across the grain. Perfect for fajitas and steak salad. Or marinate for tender, tasty Carne Asada. Pairs well with chimichurri, salsa, or your favorite steak sauce.
Weight: 10 oz
Cooking Method: Skillet, Grill, Skillet-to-oven, Broil, Stir-fry
Recipe to Try: Carne Asada Bowl - Whole30, AIP Friendly