Our 100% grass-fed and grass-finished beef sirloin flap steaks make an easy and tasty dinner. Known as bavette in French, which means “bib” and refers to thin meats, this cut is often served as steak frites in brasseries. The sirloin flap is a somewhat unrecognized cut outside of chef and butcher circles, similar to the flank and skirt cuts, but with a more robust beefy flavor. We’ve taken the prep work out of this cut by offering it trimmed and sliced into the perfect individual portion size. It’s great for marinating and then grilling or searing; just be sure to cook to medium or medium-rare, and to slice across the grain. Go ahead, have a bavette feast.