Not finding what you're looking for? We harvest our bison in the fall and it is first come first served. Because of great demand for our 100% grass-fed and finished bison, the items you are looking for may not be available. Do not despair! We will be back with all of our great meat collections in October. Sign up for our newsletter, as we will send an email to our customers when we are back in stock this fall.
Sold Out - $ 12.45
French for “bib”, Bavette steak comes from the bottom sirloin section of the sirloin primal. While this cut bears some similarities to flank steak located underneath it, Bavette has looser muscle fibers and more closely resembles hanger steak or skirt steak.
Not only does it make your mouth water, it’s oh-so versatile. You can serve it simply for a budget-friendly weeknight dinner, or dress it up with garlic butter or chimichurri for a special occasion. That’s probably why Bavette graces the menus of steakhouses across America as well as bistros in Paris.
Also perfect for making fajitas!