Grass-Fed Bavette Steak (Sirloin Flap)

A thick, loose-grained steak from the bottom sirloin that lives in the same family as skirt and hanger — but with more surface area and a meatier chew. The bavette is packed with deep beef flavor and takes beautifully to high heat on the grill or a hard sear in cast iron.

It's also one of the best cuts for marinades, soaking up whatever you put on it. Cook it hot, rest it well, and slice thin against the grain. A go-to for fajitas, steak salads, or just eating straight off the cutting board with a cold drink in hand.