Grass-Finished Bavette Steak (Flap Steak)

Grass-finished bavette steak, also known as flap steak, is a flavorful cut from the bottom sirloin with a loose grain and rich beef character.

This cut is excellent for marinating and cooking hot and fast. When grilled or seared properly, bavette develops a deep crust while staying juicy and tender inside.

Best uses:

• Grilling
• Steak tacos
• Fajitas
• Stir-fry
• Steak salads or bowls

Cooking tip:
Cook over high heat to medium-rare, rest fully, then slice thin against the grain for the best tenderness.

100% grass-finished beef. No grain. No antibiotics.

Discover the distinct taste and tenderness of our Beef Flap Steak, also known in culinary expertise as Bavette. This specialty cut hails from the bottom sirloin butt of the cow, offering a lean and flavorful experience. While it shares similarities with the hanger steak in its thinness and origin, our flap steak distinguishes itself with its unique texture and taste. Ideal for a variety of cooking methods, this steak excels when marinated and cooked with high, dry heat — think grilling, broiling, or stir-frying to culinary perfection. For an exquisite dining experience, slice it thinly across the grain and enjoy the most succulent results at medium-rare. Proudly raised on U.S. pastures, our grass-fed beef reflects our dedication to regenerative farming practices and ethical stewardship, ensuring not only a delicious meal but a contribution to a healthier planet. Taste the difference with every bite!"