Bavette - $14/lb

You can thank the French for the name of this cut, or you could call this the “sirloin flap,” but why would you want to do that when you could sound fancy. This French name is derived from the term for “bib” since when you hold it up it kinda looks like what you put on to protect your precious white T-shirt from stains. This is a wonderful cut with nice marbling and flavor. It’s similar to a skirt steak with its striations, but the muscle grains are a bit more intense and the whole piece is thicker. Definitely be sure to cut against the grain when serving to make sure you’re not having to gnaw on your dinner. 

• Cooking Methods: Grill, Skillet