Bavette Steak

Our pasture-raised bavette steak is a richly flavorful, butcher-favorite cut prized for its loose grain, deep beefy character, and exceptional tenderness when cooked properly. From our slowly raised cattle that live on open pasture, this beef is produced using regenerative farming practices that support soil health, biodiversity, and responsible animal stewardship.

100% grass-fed and grass-finished — never grain, corn, or soy — bavette steak delivers clean, robust flavor with beautiful natural texture, making it perfect for grilling, pan-searing, or marinating for bold, steakhouse-quality meals at home.

Simple Cooking Method:
Season generously or marinate, then cook hot and fast over high heat for 3–5 minutes per side depending on thickness. Rest before slicing thinly against the grain for maximum tenderness.

Ethically raised, slowly grown beef designed for bold flavor, versatile cooking, and unforgettable meals.

The Bavette marinades especially well (Try our marinade recipe below). Grill over high heat to your desired temperature, let rest for at least 5-10 minutes, then slice very thinly AGAINST THE GRAIN for meat that literally melts in your mouth.  Bonus tip:  chilling the meat in the refrigerator before slicing/serving lets you slice the steak into paper thin pieces, very much like charcuterie.  

4 tablespoons Olive Oil, 4 tablespoons Balsamic Vinegar, 4 tablespoons fresh Lemon Juice, 3 tablespoons Coconut Aminos or Soy Sauce, 3 tablespoons Dijon Mustard, 1 tablespoon Worcestershire Sauce, 4 garlic cloves (minced), 1 teaspoon dried Oregano, 1 teaspoon dried Basil, 1 teaspoon dried Thyme, 1/2 teaspoon dried Hot Red Pepper flakes (optional)

Mix all ingredients and pour over steak.  Marinade for at least 12-24 hours for best results.