Sirloin Bavette Steak

IMPS/NAMP Number 1185A

Also Known As Bottom Sirloin Bavette Steak; Bottom Sirloin Butt, Flap Steak; Bottom Sirloin Flap Steak; Flap Meat; Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil. Learn more about this beef cut here.

Sirloin Bavette Steak

Where This Cut Comes From

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.


* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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Courtesy of BeefItsWhatsForDinner.com