The Bavette is traditionally used for Carne Asada. We suggest marinating, grilling, and slicing across the grain. This cut is often confused with a flank steak or skirt steak. However, Bavette is cut from the bottom half of the sirloin.
This cut is also excellent with more traditional seasonings and sliced/served.
No matter how you prepare it, the cut will serve a crew!
Approx 2 lbs
- Choice/prime grade
- Hand-Cut, individually wrapped
- Ranch raised, grass-fed & grain finished
- USDA inspected & labeled
- Ships frozen
