Beef Bavette Steak
Our 100% grass-fed bavette steak is a thin, loose-grained, and intensely flavorful cut that’s ideal for high-heat cooking. Often compared to flank or skirt steak, it’s prized by chefs for its rich taste and versatility—perfect for grilling, pan-searing, or slicing into stir-fries or tacos.
Available In
$32.38*
$26.99 / lb
Avg. Wt 1.2 lb.
The Walden Way Guarantee
Our cattle are 100% grass-fed and pasture-raised on small, independent East Coast farms using regenerative grazing practices. They roam freely with seasonal access to forage and are raised with the highest standards of humane care. No grain, growth enhancers, antibiotics, hormones, or animal by-products—ever.
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Where It Comes From
This cut comes from the bottom sirloin, located near the flank of the cow. It’s a well-exercised muscle with a coarse texture and visible grain, which helps it absorb marinades and gives it that signature chew and depth of flavor.
Cooking Notes
Bavette cooks best hot and fast—seared or grilled to medium-rare—then rested and sliced against the grain for tenderness. A quick marinade can boost flavor even further, but it’s not essential. Just don’t overcook it—this cut shines when it’s pink and juicy.
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Broil
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Grill
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Marinate
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Skillet
