Flap Steak/Bavette

Small: 0.8–1 lb | Medium: 1.1–1.2 lbs | Large: 1.3–1.4 lbs

Meet your new favorite steak - it's one of our favorite cuts! Flap steak is the cut that serious home cooks and restaurant chefs have been quietly reaching for for years. Cut from the bottom sirloin, it has an open, coarse grain that soaks up marinades like nothing else and delivers bold, beefy flavor in every bite. If you haven't cooked flap meat before, you're in for a discovery.

What Is Flap Steak? Also called Bavette steak, it comes from the bottom sirloin — a hardworking muscle that develops deep, intense beef flavor. It's similar to skirt or flank steak in character but with more tenderness and a looser, more open grain that makes it exceptional for marinating. It's the cut behind many great steak tacos, Korean BBQ dishes, and bistro-style steak frites. Once you try it, it becomes a regular.

How to Prepare Thaw in the refrigerator 24 hours before cooking. For best results, marinate 2–4 hours before cooking — the open grain pulls in flavor fast. Bring to room temperature 30 minutes before it hits the heat. Cook hot and fast — grill or sear in a ripping hot cast iron 3–4 minutes per side to 130–135°F for medium-rare. Rest 5 minutes, then slice thin against the grain. That step is non-negotiable.

Also Great For Steak tacos, fajitas, Korean BBQ, steak salads, sandwiches, or any dish where bold beef flavor and a satisfying chew are the point.

Our cattle are born and raised on the farm, where they freely graze on lush pastures and are nourished with crops grown right on the land. We finish with 30 days of non-GMO corn for flavor and tenderness, then dry age for 2–3 weeks to concentrate flavor and develop the depth you can taste in every bite.

Our regenerative farming practices nurture both animals and land, and processing takes place at a USDA-inspected facility just 30 minutes from our farm.

Delivery available, pickup at different locations