Grassfed Grass-Finished Beef Bavette Steak

Grassfed Grass-Finished Beef Bavette SteakOur Grassfed Grass Finished Beef Bavette Steak comes from the bottom sirloin, near the flank primal, where long, loose muscle fibers create a steak thats incredibly flavorful, juicy, and beautifully textured. Sometimes called flap steak, bavette is prized by chefs for its deep beefiness and versatility; it sears like a dream, takes well to marinades, and slices into tender ribbons when cut properly. Raised humanely on open pasture with regenerative

Our Grassfed Grass-Finished Beef Bavette Steak comes from the bottom sirloin, near the flank primal, where long, loose muscle fibers create a steak that’s incredibly flavorful, juicy, and beautifully textured. Sometimes called “flap steak,” bavette is prized by chefs for its deep beefiness and versatility; it sears like a dream, takes well to marinades, and slices into tender ribbons when cut properly. Raised humanely on open pasture with regenerative practices, our cattle graze diverse grasses in fresh air and sunshine, producing bavette with clean flavor and exceptional nutrient density.

Our meats are non-GMO, gluten free, and free of fillers, nitrates, nitrites, sulfates, sulfites, MSG, hormones, antibiotics, vaccines, preservatives, and sugars. We take pride in delivering the highest-quality, healthy, and delicious meat straight to your doorstep.

Health Benefits

• Excellent source of complete protein to support strength, muscle repair, and steady energy
• Naturally rich in heme iron, B12, and zinc, key nutrients for red blood cell formation, brain function, and immune support
• Grass-finished beef provides more omega-3s and CLA than grain-fed beef, supporting metabolic and cardiovascular health
• Long, well-developed muscle fibers provide satisfying satiety while still being tender when sliced correctly

Cooking Tips

• Marinate 30–60 minutes with olive oil, garlic, herbs, citrus, or tamari to enhance tenderness and deepen flavor
• Sear or grill over high heat and cook to medium-rare or medium; bavette can become firm if overcooked
• Rest well, then slice very thinly against the grain at a slight angle for the most tender bite
• Perfect for fajitas, steak salads, grain bowls, tacos, or sliced over roasted vegetables with chimichurri or herb butter