Bavette is called so because of its shape, being scaff like, it is also known as Sirloin Flap Steak. It is a flavor packed alternative to Skirt, Flank and Flat Iron steaks

This bistro-style steak is wonderful grilled, stir-fried or pan- fried. Called bavette d’aloyau in France, this fan-shaped cut is an extension of the T-bone.

Average Weight Per Piece

0.3 - 0.6 kg

Beyond Beef Label

Cooking Suggestion

Steak

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