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Quantity
1
Description
Bavette steak comes from the bottom sirloin, close to where a flank steak comes from. When cooked and sliced properly, it’s one incredibly tender and delicious cut that doesn't get nearly the recognition it deserves! With only one per anima...
Reviews
5.0
5 ratings
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Delicious
I cooked this in a sous vide with a bit of soy sauce. Set at 130 for about 3 hours, finished on a hot grill and sliced against the grain. It was a big hit! So beefy and tender!!!
M
Mary · July 6, 2026
Bavette the Best
I used this to make pot roast. Waaay better than using chuck. A new favorite cut for me.
D
Deb · September 17, 2025
Yummmmm!!!
I decided to try this cut I had never heard of because it seemed like a good value. We like our steaks lean and tender and this is a perfect fit! Feed the whole family or have extra for steak salads and sandwiches later.
