Bottom Sirloin Butt (Flap/Bavette)

While similar to the flank steak this cut offers more marbling and richer texture.


Our British cattle, Black Angus and Hereford, herds are raised with the same time-honored traditions Gauchos have practiced for over 300 years. The cattle are free to roam the lush pastures of the Pampas for over 18 months, creating a more ethical and sustainable meat rich with flavor. At WorldClass, our quality protocol guarantees the breed's purity, the steer's age, and the meat's quality.

Products Details

Serving Suggestions

  • The Bottom Sirloin Butt Flap boasts a coarse grain with a strong texture, which results in a slightly chewy but satisfying mouthfeel.
  • It is admired for its rich, robust beef flavor, a characteristic of the sirloin cuts.
  • After cooking, it’s typically sliced thin against the grain to maximize tenderness.

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