Description
The Bavette Steak, also known as the “butcher’s cut,” is prized for its deep flavor and distinctive grain. Cooked hot and fast, this steak is ideal for grilling or searing in a cast iron skillet. Like flank and skirt steak, it’s best served medium-rare and sliced against the grain for maximum tenderness. Perfect for fajitas, steak salads, or just on its own, this versatile cut from our 100% Pasture-Raised, Grass-Fed cattle is a true hidden gem.
