Bavette Steak

Bavette and flank steak are often treated as interchangeable cuts. They aren’t.

While they sit next to each other on the animal, bavette has a looser grain, richer marbling, and a more tender bite. On our British White grass-finished beef, that translates into deep flavor with an almost steakhouse-style richness that holds up beautifully over live fire.

This is one of the great grilling steaks. Season it generously, cook it hot and fast over charcoal or wood flame, and pull it at medium rare. Slice across the grain, and it eats far more tender than most people expect.