Bavette (Flap) Steak

$34.00 USD
$34.00 USD
• Per package

5.0 average rating from 3 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • A steak with many names. Bavette steaks are also known as the faux hanger steak or flap steak
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Ready to marinate. The loose grain of bavette steaks allow them to absorb marinades exceptionally well
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Additional Information

Our grass-finished bavette steak is cut from the bottom sirloin near the flank—an area known for producing intensely flavorful, loose-grained beef. Sometimes called the “butcher’s cut,” bavette is prized for its deep, beef-forward taste and natural tenderness when cooked properly. It cooks quickly, takes marinades beautifully, and delivers a juicy, satisfying bite when sliced thinly against the grain.

  • Cut from the bottom sirloin for bold flavor and a loose, tender grain
  • Rich, beefy taste with a naturally juicy texture
  • Excellent for grilling, pan-searing, or marinating

For best results thaw your bavette steaks  in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our bavette steaks are  best eaten within 12 months of purchase for optimal flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss. 

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • 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

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

Grass-finished Bavette steak is prized for its loose grain, deep beefy flavor, and natural tenderness—making it a favorite among chefs and steak lovers. Because it’s lean and cooks quickly, Bavette does best with moderate to medium-high heat and should be kept at or below medium (140–145°F) to preserve its juiciness. A simple 30-minute oil-based marinade enhances browning and keeps the meat supple, giving you a wider, more forgiving cooking window.

General Tips:

  • Sear quickly over medium to medium-high heat for a flavorful crust without overcooking
  • Bavette varies in thickness—pull thinner ends off heat earlier for even doneness
  • Rest for 5 minutes, then slice very thinly against the grain, ideally at a slight angle
  • Marinades with oil, garlic, herbs, and a splash of acid (like lime or vinegar) complement this cut beautifully

Grill Tips:

  • Preheat to medium-high and oil the grates lightly to prevent sticking
  • Grill 2–3 minutes per side over direct heat—Bavette cooks fast
  • Move thicker portions to indirect heat if needed to finish gently
  • Aim for 130–135°F internal temp before resting, as the temperature continues to rise while off the heat
  • Always slice against the grain to highlight the steak’s natural tenderness