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USDA Choice Bavette Steak
Bavette Steak: The Butcher’s Best-Kept Secret
If you’ve never tried bavette steak, you’re in for a treat.
Known as the “butcher’s steak,” bavette is prized for its rich beef flavor, exceptional marbling, and tender texture. Cut from the sirloin region, this versatile steak delivers the bold, beef-forward taste steak lovers crave while remaining one of the best values in premium beef.
Often compared to flank steak or outside skirt steak, bavette stands apart thanks to its superior marbling and natural tenderness. The loose grain structure allows it to absorb marinades beautifully, while its rich flavor shines with nothing more than salt, pepper, and high heat.
Whether you’re grilling for a crowd, searing in a cast iron skillet, building steak tacos, or slicing it over a salad, bavette offers steakhouse-quality flavor in a remarkably versatile cut.
Watch how to prepare simple Bavette fajitas, as shown by Joe Zavala, founder of Zavala's Barbecue!
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SATISFACTION GUARANTEE
If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.
Frequently Asked Questions About USDA Choice Bavette Steak
What is bavette steak?
Bavette steak is a flavorful, well-marbled cut from the sirloin region of the animal. Often called flap steak or butcher’s steak, it’s prized for its rich beef flavor and tender texture when sliced against the grain.
Is bavette steak the same as flank steak?
No. While they share a similar appearance, bavette steak typically has more marbling and a looser grain structure than flank steak, resulting in a richer flavor and more tender bite.
What is the best way to cook bavette steak?
Bavette steak is best cooked over high heat on a grill or cast iron skillet and served medium-rare to medium. Always slice against the grain before serving.
What temperature should bavette steak be cooked to?
For the best combination of tenderness and flavor, cook bavette steak to a final internal temperature of 130–135°F for medium-rare.
Why is bavette steak called butcher’s steak?
Bavette earned the nickname “butcher’s steak” because butchers often kept this flavorful cut for themselves rather than displaying it in the meat case.
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The Sirloin
The sirloin primal sits just behind the short loin and before the round, bridging the gap between tender steak cuts and leaner working muscles. This area produces flavorful, versatile cuts that balance tenderness with a hearty beef taste.
From the sirloin come popular cuts like top sirloin steaks and sirloin roasts. These cuts are known for their robust flavor and firm texture, making them excellent choices for grilling, roasting, or slicing for steak dishes.
While slightly leaner than ribeye or strip steaks, sirloin cuts deliver outstanding beef flavor and perform well with simple seasoning and high-heat cooking. For many steak lovers, sirloin offers the perfect combination of quality, flavor, and versatility.
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USDA Choice Bavette Steak
Sale price$46.00