Texas Grassfed Beef Bavette Steak

Our grassfed beef bavette delivers exceptional quality from cattle raised the right way on Texas pastures. This cut comes from animals that spent their entire lives grazing on open land, eating a grass and forage diet, without antibiotics, hormones and with no grain finishing, ever. More marbling than flank with rich, beefy flavor—the way beef used to taste before industrial agriculture changed everything.

Why Our Beef Is Different

Our cattle eat a grass and forage diet their entire lives, spending every day on open pasture—no feedlots, no grain finishing, no confinement. They receive no antibiotics or growth hormones, ever. All our animals are born and raised in the USA, and specifically, our beef is born in Texas, raised in Texas, and processed in Texas. We partner with a collective of regenerative ranchers who are committed to restoring the land while raising exceptional beef. By grazing cattle the way nature intended, we're healing soil, sequestering carbon, and producing beef that's better for you and the planet. Every order ships frozen for freshness, vacuum-sealed and delivered directly to your door.

About This Cut

Bavette, also called sirloin flap, offers more marbling than flank steak with similar versatility. Rich, beefy flavor with a loose texture that absorbs marinades beautifully. A French bistro favorite. Grass-fed beef from pasture-raised cattle develops a cleaner, more robust flavor profile compared to grain-finished alternatives—you're tasting beef the way it was meant to be, before feedlots became the norm.

How to Prepare

For best results, grill over high heat to medium-rare, then slice thin against the grain. Marinating enhances flavor and tenderness. Grass-fed beef runs leaner than conventional beef and cooks approximately 30% faster. Don't overcook. Rest briefly before slicing.

Recipes Using This Cut

Put it to work in your kitchen:

• How to Cook Grass-Fed Beef: Complete Guide