A versatile steak similar to flank & skirt, but more delicious!
These boneless steaks are cut from the plate, or lower chest and abdomen, near the flank and the skirt. The name comes from the French word for bib.
As presented in the video below, Bavette are easy to prepare. They need only a hot pan, oil, salt, pepper, and proper slicing to be excellent.
This long, thin cut of meat is popular for grilling but also tastes great broiled or grilled. It is a well used muscle and can be toothy. We love to use marinades to tenderize, and cut against the grain.
It is excellent a top a salad, in Asian dishes, fajitas, or as a stand alone steak. The entertaining video below shows Kristen Kish grilling Bavette as a main with a mouth-watering green olive sauce.
Bare in mind that Kristen is grilling a whole Waygu Bavette and they have A LOT more fat than our Grassfed Angus Bavette. Also our Bavette steaks are portioned into two pound steaks. So imagine what she is grilling cut in half.
Like the Tri-tip and Flank, we only get a few Bavette off a Grassfed Beef. Therefor they tend to sell out fast. If you see them in stock, we highly recommend you give Bavette a try.
Bavette Steak w/ Chimichurri Sauce