In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
In France, the typical Bavette is from the Sirloin Flap. In the New England reagion, this is sold in every butcher shop & they call it Steak Tips. Even in Places like Puerto Rice, they slice thin & call it Churrasco, like a cheater skirt steak. Its an absolutely delicious cut & very underutilized.
Some call them minute steaks, some cube steaks, some even call them Salisbury steaks, but whatever your colloquialism is, these little tender cuts from the sirloin are a quick cook that are as versatile as they are tasty. Ever tried using them in a Pho or Ramen? Well, you should. The little cooking time they require make them a perfect…
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG142 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG143 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG135 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
Flap meat, also known as the bottom sirloin butt, is cut from the same area as the flank steak, only farther back and closer to the round and shank. With a similar grain and texture as flank and hanger steak, it can be cooked in the same manner and should be cut across the grain when serving.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG138 . Please speak to your sales rep as available frozen inventory can often be had at a discount. Minimally proccessed, no artificial ingredients, raised without hormones or antiobiotics. 80/20 mix.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG133 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
FROZEN ITEM. Please note this product ships frozen. The fresh version, if available, can be found under SKU RGG136 . Please speak to your sales rep as available frozen inventory can often be had at a discount.
