A cut to feed a crowd! This whole bavette is a craft cut from the bottom sirloin, also known as flap steak. Bavette, which means "bib" in French, is also known as flap steak — and trust us, it’s an incredible cut. Larger and a bit thicker than a skirt steak, it’s perfect for feeding a crowd. It comes as one long piece , providing the flexibility to cut into smaller steaks or prepare whole. It's similar to the skirt steak, but it's thicker and juicier. We often call it the "fancy fajita!" Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain. Recommended Cooking Methods: Grilling Skillet 2 lb. Avg weight 1915 Grassfed Beef Grass fed & Grass finished Raised on Pasture Antibiotic and Hormone Free Hand cut locally in small batches Frozen & vacuum sealed to preserve freshness
