06/19/2026
✨ Friday Feature ✨
Every other Friday, we spotlight a cut of beef… where it comes from and what makes it special.
This week’s feature is the Bavette (Sirloin Flap). 🥩
Cut from the bottom sirloin, bavette is prized for its rich, beefy flavor and loose grain that soaks up marinades beautifully. When cooked hot and fast and sliced against the grain, it becomes incredibly tender and packed with flavor.
This versatile cut is perfect for fajitas, steak salads, sandwiches, or simply served as the star of the plate.
👉 Check our Stories on Saturday for recipes featuring this cut and tips for cooking it to perfection.