Beefmaster Bavette (Sirloin Flap)

Cut from the bottom sirloin, bavette—also known as sirloin flap—is prized for its deep beef flavor, loose texture, and long, distinctive grain. Purebred Beefmaster gives this versatile cut a robust, satisfying character that stands up beautifully to marinades, bold seasonings, and high-heat cooking.

Cook it hot and fast. Thaw overnight in the refrigerator, pat dry, and season generously. Grill or sear in a very hot cast-iron skillet until a flavorful crust develops, then rest before slicing. Bavette is especially well suited for fajitas, tacos, steak sandwiches, salads, or serving family-style with chimichurri.

The grain is easy to see and is the key to serving this cut properly. Identify its direction before cooking, then slice the rested steak thinly against the grain for the most tender bite. Avoid overcooking, as bavette is at its best when kept juicy in the center.

USDA’s safe minimum temperature for whole-muscle beef is 145°F with a three-minute rest; serving at a lower temperature is a cook’s preference, not a safety recommendation.

Package size: Approximately 0.9–4.5 lb. Because every animal and cut is unique, the exact weight, shape, and thickness will vary.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Vacuum-sealed and shipped frozen.