09/21/2026
Bavette — one of those cuts that deserves a little more attention🥩
We left this one whole, gave it a good sear, then sliced it across the grain before piling it into the bowl!!
The Bavette comes from the bottom sirloin(and is also called the sirloin flap) and has a loose, open grain that takes on seasoning extremely well while still bringing a ton of beef flavor🔥Tender when cooked properly, rich, and versatile enough for everything from steak night to tacos, bowls, or sandwiches.
It’s one of those lesser-known cuts we love being able to offer because there’s so much more to a beef than just ribeyes and filets!!
A cut worth knowing — and definitely worth putting on your plate🍽️
P.S. this cut is in both Levi & Taylor’s top 5 favorite cuts🥩🔥