.rf-header { font-family: Georgia, 'Times New Roman', serif; font-size: 28px; font-weight: 700; color: #4A5A2C; text-align: center; margin: 40px 0 10px 0; letter-spacing: 1px; } .rf-header-line { width: 80px; height: 2px; background-color: #4A5A2C; margin: 0 auto 25px auto; } .rf-section { font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 1.55; color: #333; margin: 0 0 25px 0; } .rf-list ul { margin: 10px 0 15px 20px; } .rf-list li { margin-bottom: 6px; font-size: 17px; } .rf-subheader { font-family: Georgia, 'Times New Roman', serif; font-size: 22px; font-weight: 600; color: #4A5A2C; margin: 35px 0 10px 0; } /* CALLOUT BOX */ .rf-callout { background: #f7f4ec; border-left: 4px solid #6b7a40; padding: 18px 20px; margin: 30px 0; font-family: Georgia, 'Times New Roman', serif; font-size: 18px; line-height: 1.55; color: #333; } A Tender Upgrade for Flank & Skirt Lovers The Bavette Steak (often called flap steak) is one of those “chef favorite” cuts that most families just haven’t discovered yet. With its loose grain, rich marbling, and deep beef flavor, it’s incredibly versatile — perfect for grilling, marinating, searing, or slicing thin for tacos and weeknight meals. If you love flank or skirt steak, Bavette is the more tender, more marbled upgrade — easier to cook, more forgiving, and full of bold Texas flavor. Ours comes from Raised Wild Texas, where cattle are 100% grass-fed and grass-finished on regenerative pastures. Love Flank or Skirt? Bavette Is the Cut You’ve Been Missing Bavette has the same long, loose grain you love in flank and skirt — just with more tenderness, more marbling, and bigger flavor. It soaks up marinades beautifully and slices perfectly for bowls, fajitas, tacos, or quick skillet meals. Think of Bavette as the upgraded, more premium version of flank or skirt steak — with the same versatility and even better results. What Makes Bavette Steak Special Rich, bold flavor: Deeper beef flavor than flank or skirt steak. Loose, tender grain: Naturally tender when sliced against the grain. Marinade-friendly: Bavette absorbs flavor exceptionally well. Versatile in the kitchen: Grill, sear, marinate, or slice thin for tacos and bowls. Grass-finished quality: Raised Wild Texas cattle graze native forage — no grain, ever. How to Cook Bavette Steak High-heat grilling: Quick grill over high heat for a charred crust and juicy center. Cast-iron sear: Sear fast in a hot skillet with butter and herbs. Marinated: Ideal for absorbing citrus-, vinegar-, or herb-based marinades. Slicing tip: Always slice thinly against the grain for best tenderness. Why Raised Wild Texas Bavette Is Different At Raised Wild Texas, cattle live on regenerative, chemical-free pasture and finish 100% on grass. No grain. No hormones. No antibiotics. Just slow, honest ranching that creates nutrient-dense beef with real Texas flavor. 100% grass-fed & grass-finished Regenerative grazing that prioritizes soil and land health Beef you can trace back to a real Texas rancher Learn More About Raised Wild Texas
