A bavette steak, also known as a flap steak, is a flavorful and tender cut of beef that comes from the bottom sirloin section of the cow, near the flank. The term "bavette" is French for "bib," which refers to the shape of the cut. Here's what makes bavette steak unique: Characteristics: Texture: It has a loose, coarse grain, similar to skirt or flank steak. Flavor: Bavette steak is rich and beefy, making it a popular choice for grilling and marinating. Tenderness: While not as tender as premium cuts like ribeye, it becomes wonderfully tender when cooked properly. Cooking Tips: Marinating: Helps enhance its flavor and tenderness. High Heat: Best cooked quickly over high heat (grilling, broiling, or pan-searing). Doneness: Ideally cooked to medium-rare to preserve tenderness. Slicing: Always slice against the grain to ensure the meat is tender. Uses: Bavette steak is versatile and works well in dishes like fajitas, stir-fries, or steak salads, and it's also great served on its own with sides like chimichurri or roasted vegetables Each Piece is 8oz Flash Frozen Vaccuum Packed
