One of the most popular cuts in Argentina, Uruguay and France… as well as that of our butchers. It offers the best Taste/Value out there. Its exceptionally tender and rich in flavor.
Its similar to the flank and skirt… but much more tender than both due to being located on the inside portion of the diaphragm.
It has less stringy, less chewy fat than skirt, as the striated muscle in bavette cuts tend to have better quality marbling. Season with salt and sear over high heat, then cook to term.
YOU WILL NOT FIND ANOTHER FLAP LIKE THIS
We source these bavette steaks (as well as our skirt, Flank and Tri-tip) from a beautiful farm in Nebraska. Unlike what you will usually find at the supermarket, they are wet aged for over 30+ days and it makes a HUGE difference.
These are soft and tender and will melt in your mouth.
Source: US MidWest
Best for: Grilling
Best Cooked: Medium-Rare, Medium, Medium-Well
This item MIGHT be delivered frozen.