Sirloin Bavette

Plated Shots and Recipes for Sirloin Bavette
Sirloin Bavette Information
UPC# 1302
Nutritional information
For nutritional information on this cut, please visit the Protein Database for On-Pack Nutrition Labeling.
  • Frequently further processed into marinated steaks or fajita strips
  • Boneless muscle from the #185 primal separated from the ball tip and tri-tip through the natural seam
  • Prepare using dry heat
  • Less tender cut that benefits from tenderization
  • Tendering techniques including marinating, cutting across the grain into thin slices or small pieces or mechanical tenderization
Other common names used for this cut
Bottom Sirloin Butt, Flap, Boneless, Bottom Sirloin Flap, Bottom Sirloin Flap Bavette, Flap Meat
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