Sirloin flap is a beautifully marbled cut of meat that comes from the bottom part of the sirloin butt. This somewhat unrecognized cut is known as bavette, or is sliced and presented as sirloin tips. It is similar to the flank and skirt cuts, but is suppler and much beefier. Whether you sous vide and finish with a quick sear or marinate and then grill the meat, make sure to slice your sirloin flap across the grain. ...
This beautiful boneless cut comes from the short loin, near the tenderloin, and is a sizable muscle that does very little work, resulting in a tend...
All-natural Angus beef striploin steak, equivalent to Choice-Plus grade, from cattle that are pasture-raised on a 100% vegetarian diet, with no ant...
These bone-in short ribs are just right for the hardcore beef eater with vacuum-sealed packs, designed for stashing in the freezer for many tasty m...
Located in the front quarter and belongs to the shoulder family of the beef, it is a sustainable cut for braises, stews or slow cooking. ...
Chuck is a thick muscle found in the neck. It is can be very flavorful and tender when slow cooked until the meat falls apart. It is wonderful to u...
The tri-tip comes from the bottom of the sirloin and is named for its triangular shape. This trimmed cut is sometimes called Santa Maria steak afte...
Sirloin flap is a beautifully marbled cut of meat that comes from the bottom part of the sirloin butt. This somewhat unrecognized cut is known as bavette, or is sliced and presented as sirloin tips. It is similar to the flank and skirt cuts, but is suppler and much beefier. Whether you sous vide and finish with a quick sear or marinate and then grill the meat, make sure to slice your sirloin flap across the grain.
| Category | Beef |
|---|---|
| Product Name | Wagyu Beef Bavette Steak (Sirloin Flap) |
Good and Fresh Meat I really Loved it
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