The Bavette is a long, flat, thin steak with an open grain, loose muscle fibers and beefy flavor.
It comes from the lower sirloin and is similar in flavor and texture to a flank steak.
Also known as Flap Steak or Sirloin Flap.
Grass-fed beef is most tender when cooked over medium (not high) heat and never past medium doneness (medium rare is better). Always allow steaks to rest a few minutes before serving, which improves tenderness by allowing the juices to re-distribute. Slice against the grain after cooking.
One steak per package.
All meat is sold frozen.
One Straw beef is always grass-fed and zero-grain, raised with no-GMOs, antibiotics or hormones.
