Bavette / Flap Steak

About Bavette / Flap Steak

Bavette / Flap Steak is offered by Laurel Highlands Farms as part of our Pennsylvania farm-direct beef program. BEEF · per lb

Bavette, also called flap steak, is cut from the bottom sirloin and has a loose, open grain similar to flank or skirt steak. It takes a marinade well and cooks quickly over high heat; like its neighboring cuts, it should be rested and then sliced thin against the grain. Its flavor is rich and beefy, and it is a favorite among French and French-influenced kitchens served simply with herb butter.

Bavette is typically sold as a single flat piece around a pound and a half, enough for two to three servings once sliced. A simple marinade of olive oil, garlic and acid — vinegar, wine or citrus — for thirty minutes to a few hours is enough to tenderize it before a hot, quick sear.

Buying directly from a farm is easier when product identity, price and use are clear. Consider how many people you are feeding, the cooking methods you use most often and how the item will fit into your meal planning. Our shop also includes related cuts, primals and specialty boxes so you can compare options without losing the connection to the farm.

Availability follows the realities of a working livestock farm. Add currently available products to your cart and confirm pickup or other fulfillment details during checkout or by contacting the farm. For more help choosing and cooking cuts, visit our beef and lamb guides.

Good to know

Fresh beef keeps best refrigerated at 40°F or below and is at its peak within a few days of thawing; if you will not cook it right away, freeze it in its original vacuum packaging. Thaw frozen cuts slowly in the refrigerator on a tray — roughly a day for every few pounds — rather than on the counter, and pat the surface dry before searing so it browns instead of steaming.

Pasture-raised beef is leaner than grocery-store beef, so it cooks a little faster than you may expect. Pull steaks and roasts a few degrees below your target temperature and let them rest before slicing; tougher, well-worked cuts reward low heat, moisture and time.

Browse more: Beef Cuts · the full farm shop · beef and lamb guides · beef near Pittsburgh · Pennsylvania beef delivery. Questions about Bavette / Flap Steak? Call the farm at (412) 559-2320.