Beef Bavette Sirloin Steak - Avg. 3.2lb
TC Farm
$69.99
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- Buy 2 - 5 and get 2% off
- Buy 6 - 11 and get 4% off
- Buy 12 or above and get 8% off
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TC Farm
Beef Bavette Sirloin Steak - Avg. 3.2lb
Farmer Craig raises our cattle on real green pasture using intensive rotational grazing, moving the herd regularly so the land stays healthy and the cattle always have fresh forage. This bavette sirloin, also called flap steak or fajita steak, has a loose, open grain and a deep, beefy flavor.
- Pasture-raised, 100% grass-fed and grass-finished, with no grain, no antibiotics and no added hormones
- Dry-aged 7 to 10 days
- Fresh-cut and frozen, sold by the piece: each averages 3.2 lb, ranging from 2.9 to 3.5 lb
Bavette, also called flap steak, comes from the bottom sirloin, close to the flank. The name is French for "bib," a nod to its long, flat shape. It has a loose, open grain and a rich, beefy flavor with a satisfying chew, and it takes a marinade beautifully.
Marinate it for six hours or overnight, but no more than 24, in something acidic like citrus or vinegar. Sear or grill it hot, let it rest for a few minutes, then slice it thin against the grain.
It's a favorite for fajitas, and just as good in tacos, over salads and grain bowls, or with chimichurri or sauteed mushrooms and onions. We sell it frozen: thaw it in the refrigerator before cooking.
Ingredients: Beef
Common Questions
What cut of steak is best for fajitas?
Our Bavette Sirloin Steak is also called fajita steak, and it's a great pick for fajitas. Its loose, open grain soaks up a marinade well, and it has a deep, beefy flavor. Fajita cooks generally want a thin, coarse-grained cut that cooks fast over high heat, and bavette fits that description. It also works for tacos and grain bowls.
Is bavette steak the same as flank steak?
Our Bavette Sirloin Steak is not flank steak, though the two are close cousins and you cook them the same way. Bavette, also called flap steak, comes from the bottom sirloin, while flank comes from the cow's lower belly. Bavette has a looser, more open grain. If a recipe calls for flank steak, bavette is a good stand-in.
How do I cook a bavette sirloin steak?
Marinate our Bavette Sirloin Steak for six hours or overnight, but no longer than 24 hours, in an acidic marinade like citrus or vinegar. Cook it over a very hot grill or cast-iron pan, let it rest for several minutes, then slice it thin against the grain. Slicing across the grain shortens the long muscle fibers, which makes a big difference in how tender each bite is with an open-grained cut like this one.
How much does one TC Farm bavette sirloin steak weigh?
Each TC Farm Beef Bavette Sirloin Steak averages 3.2 lb, with pieces ranging from 2.9 to 3.5 lb, and it's sold by the piece. It's fresh-cut, then frozen. Thawing it overnight in the refrigerator keeps it in good shape for marinating and searing.
Is TC Farm bavette steak grass-fed and grass-finished?
Yes, our Bavette Sirloin Steak is pasture-raised, 100% grass-fed and grass-finished, with no grain, no antibiotics and no added hormones. Farmer Craig raises the cattle on real green pasture using intensive rotational grazing, moving the herd regularly so the land stays healthy and the cattle always have fresh forage. The beef is dry-aged 7 to 10 days, and the only ingredient is beef.
What does bavette steak taste like?
Bavette has a rich, beefy flavor and a loose, open grain with a satisfying chew. It isn't as tender as a ribeye or filet, but cooked hot and sliced thin against the grain it eats beautifully.
What goes well with bavette steak?
Fajitas, tacos, salads and grain bowls are natural fits, as are chimichurri and sauteed mushrooms and onions.
Marinate it for six hours or overnight, but no more than 24, in something acidic like citrus or vinegar. Sear or grill it hot, let it rest for a few minutes, then slice it thin against the grain.
It's a favorite for fajitas, and just as good in tacos, over salads and grain bowls, or with chimichurri or sauteed mushrooms and onions. We sell it frozen: thaw it in the refrigerator before cooking.
Ingredients: Beef
Common Questions
What cut of steak is best for fajitas?
Our Bavette Sirloin Steak is also called fajita steak, and it's a great pick for fajitas. Its loose, open grain soaks up a marinade well, and it has a deep, beefy flavor. Fajita cooks generally want a thin, coarse-grained cut that cooks fast over high heat, and bavette fits that description. It also works for tacos and grain bowls.
Is bavette steak the same as flank steak?
Our Bavette Sirloin Steak is not flank steak, though the two are close cousins and you cook them the same way. Bavette, also called flap steak, comes from the bottom sirloin, while flank comes from the cow's lower belly. Bavette has a looser, more open grain. If a recipe calls for flank steak, bavette is a good stand-in.
How do I cook a bavette sirloin steak?
Marinate our Bavette Sirloin Steak for six hours or overnight, but no longer than 24 hours, in an acidic marinade like citrus or vinegar. Cook it over a very hot grill or cast-iron pan, let it rest for several minutes, then slice it thin against the grain. Slicing across the grain shortens the long muscle fibers, which makes a big difference in how tender each bite is with an open-grained cut like this one.
How much does one TC Farm bavette sirloin steak weigh?
Each TC Farm Beef Bavette Sirloin Steak averages 3.2 lb, with pieces ranging from 2.9 to 3.5 lb, and it's sold by the piece. It's fresh-cut, then frozen. Thawing it overnight in the refrigerator keeps it in good shape for marinating and searing.
Is TC Farm bavette steak grass-fed and grass-finished?
Yes, our Bavette Sirloin Steak is pasture-raised, 100% grass-fed and grass-finished, with no grain, no antibiotics and no added hormones. Farmer Craig raises the cattle on real green pasture using intensive rotational grazing, moving the herd regularly so the land stays healthy and the cattle always have fresh forage. The beef is dry-aged 7 to 10 days, and the only ingredient is beef.
What does bavette steak taste like?
Bavette has a rich, beefy flavor and a loose, open grain with a satisfying chew. It isn't as tender as a ribeye or filet, but cooked hot and sliced thin against the grain it eats beautifully.
What goes well with bavette steak?
Fajitas, tacos, salads and grain bowls are natural fits, as are chimichurri and sauteed mushrooms and onions.
- __Storage_Location:
- Frozen
- __Volume:
- 2100
- __Owner:
- TCFarm
- __badge:
- Grass-Fed
- Pasture Raised:
- Yes
- 100% Grass Fed:
- Yes
- __unit_size:
- Min 2.9lb
