Beef Bavette steak

100% Natural 100% Grass-fed Devon Cattle raised on the farm. This cut is like a thick skirt steak.  It is located between the flank and sirloin on the steer.

$14 per pound 

Like skirt or flank steak, flap meat desperately needs marinating and then to be cooked on high, dry heat; such as grilled, broiled, pan-fried or stir-fried. It’s imperative to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare, otherwise you might as well serve a plate of rubber bands.

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Collections: Beef Products

Category: beef, steak

Type: Beef

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