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.
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.
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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process