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. This USDA Choice -  Vacio is so good, that we decided there is little to no value in offering a Prime version of this cut.

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.

This product has been DRY aged for 14+ days to improve flavor and tenderness and WET aged between 30-50 days. This steak is hand cut and hand trimmed.

Source: US MidWest

 Best for: Grilling

 Best Cooked: Medium-Rare, Medium, Medium-Well

This item MIGHT be delivered frozen.