Steak, Bavette / Flap

Robust flavor and the perfect thickness for locking in juices! Bavette or flap steak, comes from just above the flank where there is a little more marbling, and is a hidden gem among beef cuts. For a simple preparation, liberally coat the meat with ground black pepper and sea salt. Sear on each side in a hot pan coated with tallow and butter. Up your game on the grill, in a smoker, or by adding a chimichurri sauce. Frozen & Vacuum-Sealed.