Beef, ‘Bavette Steaks’ (Sirloin Flap), Black Angus, 100% Grassfed 20/10oz. $/#
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.
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