The bavette — sometimes called flap steak or the bib of the sirloin — is one of those cuts butchers and chefs quietly love. Another butchers cut to be sure, like the hanger/hanging tender.
Location of the Cut
It comes from the lower portion of the sirloin, down toward the belly of the animal, sitting between the top sirloin above it and the flank below. If you picture the cow from the side, the bavette lives just behind the short loin and forward of the round, in a hardworking area that supports movement. Nearby you’ll find top sirloin steaks, sirloin roasts, and, just beneath it, flank steak — which is why bavette is often compared to flank for its bold grain and deep flavor.
Characteristics
Because it comes from a working muscle, bavette has a loose, open grain and a rich, beef-forward character. It’s not tight and fine like a ribeye or tenderloin. High heat is key — a hot grill or cast iron pan gives it a great crust while keeping the center medium-rare to medium. The most important step is slicing it thin and against the grain, which transforms that coarse texture into something tender and satisfying.
Preparation
The bavette isn’t flashy, but it’s versatile and full of personality. It takes marinades beautifully, pairs well with chimichurri or compound butter, and shines in everything from steak frites to tacos. For those who appreciate cuts with real character and serious beef flavor, the bavette more than earns its place on the table.
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