Have you tried flap steak? Maybe bavette 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 flap steak you've ever had.
The flap steak has unique muscle fibers that have an amazing texture. The meat comes from the belly of the cattle, and the workout they get from living a pasture-raised lifestyle intensifies the deep flavors of this cut of beef.
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.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process