Also called Bottom Sirloin, Flap steak, and steak tips, this long, loose textured steak from the well-worked flank primal, the Bavette has amazing flavour and light marbling. The large, loose structure of the muscle fibres soaks up marinades really well but is also great on its own. It’s a commonly used for steak frites in France.
Choose AAA Certified Island Beef for a buttery texture and a lower price point – Grass-Fed and finished with grass and potato, then wet-aged - so while it has a less intense flavour than dry-aged, it will taste great and shine in it's own right due to the more consistent superior marbling.
- AAA or better