It comes from the bottom of the Sirloin Butt and is also called the Bavette. This is a boneless cut of meat with a hearty texture and more marbling than the flank steak. This cut of meat is great for fajitas, stir-fries, or bistro steaks. Make sure you cut it against the grain.
Note: Actual product may be slightly different from the images.
Instructional Video
*Video Credits : Donald Russell
| Primal Cut Weight | 5.545 kg, 6.280 kg, 7.175 kg |
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The item should not be used, and it must be in its original condition. It should also be in the original packaging.
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