Also Known As: Bottom Sirloin Butt, Flap, Boneless; Bottom Sirloin Flap; Bottom Sirloin Flap Bavette; Flap Meat
A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.
Bavette means bib in French and is a phrase referring to thin meats.
Sirloin Primal | Primal Cut
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
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