Angus Beef Sirloin Bavette Steak 100% Grass-Fed Angus Beef Flap - approx. 0.5-1 LB - GUARANTEED OVERNIGHT
$65.95
Description
Bavette is the French word for flap steak that comes from the bottom sirloin, abdominal muscles of the cow. It has a good amount of marbling with a tender texture..t has a good amount of marbling with a tender texture. To prepare, marinate or braise it to keep the meat moist and tender..The French believe the best method of cooking a bavette steak is to sear it for a short amount of time, approximately 15 minutes, creating a tender steak.
