Sirloin Bavette/Flap

Grass-fed and grass-finished, this boneless cut from the sirloin primal has a hearty, open-grained texture that soaks up a good marinade and cooks fast. It’s a go-to for fajitas, grilling, or a quick broil under high heat. “Bavette” means “bib” in French, a nod to thin, flavorful cuts just like this one, which are easy to slice, and made for weeknight cooking.

Vacuum sealed & frozen.