100% Grass Fed Bavette Steak (Flap Steak)

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per package

  • Also known as the faux hanger steak or flap steak
  • 1 steak per package weighing approx. 1 lbs
  • 5x more CLA, 4x more Vitamin A, 3x more Vitamin E, 75% more Omega-3s, 78% more Beta Carotene versus grain finished beef
  • Each package is individually packaged, frozen, and will last about 1 year in your freezer

Home Delivery

  • Minimum order $125.  Free shipping for NY, NJ, CT at $175
  • Shipping charge calculated at checkout (flat-rate depending on delivery location)
  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Farm Pickup

  • We do not have a retail store at our farm.  Only online purchases scheduled for pickup will be available for on-farm pickup.
  • $125 minimum for all orders (including pickup orders).
  • At online checkout you will be given the ability to select between having your order shipped or collecting your order from our farm in Middle Island, NY.  If you choose the pickup option, you will be provided a calendar to select your pickup date / time.  Please know that the days available for pickup are very limited at this time.
  • Only orders scheduled for pickup on the date/time scheduled will be distributed.  No exceptions.
  • Our address in Middle Island is: 271 Yaphank Middle Island Road, NY 11953.

How We Raise Our Beef

  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

  • Bavette steak is cut from the bottom sirloin but from a deeper area of the primal, so it does not receive as much work as outer muscled - resulting in a more tender piece of meat. Flap steak is butchered flat with a nice ratio of beef muscle to fat; resulting in a steak that cooks up with lots of juicy flavor.
  • Flap steak vs flank steak: Our bavette steak is similar to flank or skirt steaks in that it has a coarse grain to soak up tasty marinades, and is best served sliced thin against the grain. When it comes to flavor, however, flap steaks have a bolder, beefier flavor.
  • Flap steak marinade: Served with roasted peppers in a fajita, grilled vegetables in a kabob or by itself; the bold beefy flavor of our flap steak will stand up to strong seasoning and marinades. A quick and easy flap steak marinade can be made with just three ingredients: 1/2 cup oil, 1/4 cup lime juice, 1/4 cup soy sauce. Combine all ingredients and marinate bavette steak for 30 minutes.

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