We know that the Whole Bavette can be intimidating, and more than many cooks need, so we’re excited to offer these individually portioned steaks. Similar to Skirt and Flank Steak, this cut is a breeze to cook in a skillet or on the grill. Try one of these quick-cooking steaks the next time you’re strapped for time but want to eat well — dry aged steak isn’t just for special occasions. Watch our co-founder James explain this cut.
Other Awesome Cuts
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.