Frequently Asked Questions
Bavette steak, also known as flank steak, is a tender and flavorful cut from the lower sirloin. Renowned for its marbling, this steak offers a rich, beefy taste and is versatile enough for grilling, pan-searing, or roasting. Its slightly coarse texture absorbs marinades beautifully, making it a favorite for recipes like fajitas, stir-fries, and tacos.
Bavette steak, also known as flap steak, is cut from the lower sirloin near the flank area. This region provides a cut with distinctive marbling and a coarse texture that absorbs marinades beautifully, delivering a rich, beefy flavor and a tender bite when prepared properly.
Our bavette steaks are carefully vacuum-sealed to preserve their flavor and freshness. Each package is flash-frozen shortly after processing to ensure peak quality and longevity. This method locks in the rich, natural juices of the meat, so whether you’re preparing it right away or storing it for later, it will retain its tender texture and bold flavor.
Our bavette steaks are carefully vacuum-sealed to preserve their flavor and freshness. Each package is flash-frozen shortly after processing to ensure peak quality and longevity. This method locks in the rich, natural juices of the meat, so whether you’re preparing it right away or storing it for later, it will retain its tender texture and bold flavor.
For the best results, slice bavette steak thinly and against the grain. This method shortens the muscle fibers, ensuring each bite is tender and easy to chew. Slicing properly enhances its texture, making it perfect for fajitas, salads, and sandwiches. Add a drizzle of sauce or marinade post-slicing to elevate its natural, rich flavor.