we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Flank Steak

Dry Aged

$36 ~ $21/LB

You can prepare this by cooking
on the grillin a skillet

Inside Skirt Steak

Dry Aged

$33 ~ $24/LB

You can prepare this by cooking
on the grillin a skillet

Ground Beef

Dry Aged

$9 $9/LB

You can prepare this by cooking
on the grillin a skillet

Whole Bavette

$49 2.5-3.0 lbs / Ships Fresh

Have you tried Bavette steak? Maybe Flap steak? Whatever name you’re familiar (or not familiar with), this is an incredible cut of meat. It's thicker and larger than a Skirt Steak, making it a great option if you're cooking for a crowd. Dry aging for a minimum of 14 days ensures that this steak is the most tender and flavorful Bavette Steak you've ever had.

Join the Waitlist

Other Awesome Cuts

Flank Steak

Dry Aged

$36 ~ $21/LB

You can prepare this by cooking
on the grillin a skillet

Inside Skirt Steak

Dry Aged

$33 ~ $24/LB

You can prepare this by cooking
on the grillin a skillet

Ground Beef

Dry Aged

$9 $9/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Bavette steak has unique muscle fibers that give this cut an amazing texture. The meat comes from the belly of the beef, where the workout they get from living a pasture-raised lifestyle intensifies the deep flavors of this dry aged cut.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

This cut is truly amazing when seasoned with lots of salt, grilled over high heat, then served with chimichurri. It also holds a marinade really well, just make sure you clean it off before cooking over high heat or the marinade will burn. Finally, take special care to cut against the grain after resting.