Sirloin Bavette Steak

Also Known As: Bottom Sirloin Butt, Flap, Boneless; Bottom Sirloin Flap; Bottom Sirloin Flap Bavette; Flap Meat

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Butcher's Note

Bavette means bib in French and is a phrase referring to thin meats.

Where This Cut Comes From:

Sirloin Primal

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.

Explore This Primal

Supply Chain Information

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