Bavette Steak
Also known as flap steak, the Bavette is a loose-grained, richly marbled cut full of bold Angus flavor. Ideal for grilling or searing, then slicing across the grain.
Cut from the bottom sirloin, the Bavette Steak—also known as flap steak—is a loose-textured, highly marbled cut that’s beloved by chefs for its rich flavor and tender bite. With its open grain and deep beefy taste, the Bavette is often compared to skirt or flank steak but delivers even more juiciness and character.
It cooks quickly over high heat and absorbs marinades beautifully, making it a standout for grilling, pan-searing, or slicing for tacos, stir-fry, or steak salads. Just be sure to slice against the grain to showcase its natural tenderness.
Rustic, flavorful, and full of Angus attitude — the Bavette Steak is a hidden gem for adventurous cooks and steak lovers alike.