Sirloin Bavette Steak
IMPS/NAMP Number 1185AAlso Known As Bottom Sirloin Butt, Flap, Boneless; Bottom Sirloin Flap; Bottom Sirloin Flap Bavette; 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.
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