- Join PLUS
- How it Works
Non-Aged Bavette Steak – Grass-Fed and Finished Beef, 0.70–1.30 lb Cut
Plus Members earn 1% Cash Back
- Rich marbling and loose grain texture: Known for deep flavor and tender bite when sliced properly.
- Non-aged grass-fed beef cut: Fresh bavette steak sourced from grass-fed and finished cattle.
- Versatile high-heat cooking cut: Suitable for grilling or pan-searing with bold seasoning or marinades.
Parker Pastures
Third-Party Product Disclaimer
This product is sold and fulfilled by an independent third-party seller. This product may have been reviewed against Truly Free’s standards for the limited purpose of assigning marketplace badges.
Any such review is based on information provided by the seller and does not constitute certification, approval, or a guarantee of safety, efficacy, or regulatory compliance.
Truly Free assumes no liability for inaccuracies, omissions, product claims or for any damages or adverse outcomes arising from the use or misuse of this product.
Any Truly Free Trust Badges shown here were reviewed against our published standards and approved based on information submitted by the seller. The seller has sole access to and control over its product listing content and is solely responsible for the accuracy of any additional claims being made.
Non-aged bavette steak from grass-fed and finished beef.
Overview
This bavette steak, also known as flap steak, is a non-aged cut of grass-fed and finished beef. It is recognized for its loose grain structure, rich marbling, and deep beef flavor. Often referred to as a butcher’s best-kept secret, this cut is suited for high-heat cooking and slicing for serving.
Key Details
- Beef bavette steak (flap steak)
- Non-aged (fresh, not aged)
- Grass-fed and finished beef
- Approx. 0.70–1.30 lb per cut
- Loose grain structure
- Rich marbling and deep flavor
- Tender texture when sliced against the grain
How to Use
Season or marinate before cooking and bring to room temperature. Cook over high heat by grilling (3–5 minutes per side) or pan-searing (3–4 minutes per side). Target medium rare (130–135°F) for optimal texture. Let rest for 5–10 minutes, then slice thinly against the grain at an angle before serving.
Why It Matters
Offers a fresh, non-aged beef cut with pronounced grain and marbling, providing a flavorful and versatile option for high-heat cooking and sliced steak preparations.
Description
Non-aged bavette steak from grass-fed and finished beef.
Overview
This bavette steak, also known as flap steak, is a non-aged cut of grass-fed and finished beef. It is recognized for its loose grain structure, rich marbling, and deep beef flavor. Often referred to as a butcher’s best-kept secret, this cut is suited for high-heat cooking and slicing for serving.
Key Details
- Beef bavette steak (flap steak)
- Non-aged (fresh, not aged)
- Grass-fed and finished beef
- Approx. 0.70–1.30 lb per cut
- Loose grain structure
- Rich marbling and deep flavor
- Tender texture when sliced against the grain
How to Use
Season or marinate before cooking and bring to room temperature. Cook over high heat by grilling (3–5 minutes per side) or pan-searing (3–4 minutes per side). Target medium rare (130–135°F) for optimal texture. Let rest for 5–10 minutes, then slice thinly against the grain at an angle before serving.
Why It Matters
Offers a fresh, non-aged beef cut with pronounced grain and marbling, providing a flavorful and versatile option for high-heat cooking and sliced steak preparations.