Our 100% grass-fed bavette steak is a thin, loose-grained, and intensely flavorful cut that’s ideal for high-heat cooking. Often compared to flank or skirt steak, it’s prized by chefs for its rich taste and versatility—perfect for grilling, pan-searing, or slicing into stir-fries or tacos.
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This cut comes from the bottom sirloin, located near the flank of the cow. It’s a well-exercised muscle with a coarse texture and visible grain, which helps it absorb marinades and gives it that signature chew and depth of flavor.
Bavette cooks best hot and fast—seared or grilled to medium-rare—then rested and sliced against the grain for tenderness. A quick marinade can boost flavor even further, but it’s not essential. Just don’t overcook it—this cut shines when it’s pink and juicy.
Our cattle graze on lush pastures and forage, producing cleaner beef and a healthier ecosystem.
Our beef is 100% grass fed. They are never fed grain and are offered baled grasses and forage to keep them hearty in harsh winter months.
Pure meat with no antibiotics, hormones, steroids, growth enhancers or animal by-products, ever.
Our cattle roam freely on pasture, upholding the highest standards of humane treatment.
Our farmers use regenerative practices like rotational grazing that enrich soil, improve water retention and support biodiversity.
We proudly partner with small-scale east coast farms ensuring superior, ethically-raised beef.
By partnering with pioneering farmers who challenge industrial agriculture at every step, we’re restoring the connection between people, the land and their food. Join us.
