Bavette, also known as a butchers cut or flap steak, is a lesser known cut that is best described as a cross between a skirt steak and flank steak. Our Bavette's are tender and incredibly flavorful due to the marbeling from our Angus beef. This cut is great for grilling, pan frying, braising, or broiling but our favorite way is seared and sliced for steak taco's!
~Covey Rise Beef~
- Pasture Raised and Grain Finished!
- Superior Black Angus Genetics!
- Never any Antibiotics, Steroids, or Hormone Implants!
- Dry Aged for 10 days minimum!
When we set out to raise beef, we knew we wanted to raise a premium product unlike anything your could find in the grocery store. Thankfully we were able to source premium Black Angus genetics that are renowned for their well marbled, tender, and mouthwatering beef. Our cattle are raised on pasture and finished with a locally sourced premium grain and hay and grass from our fields to create the best tasting beef around. All our cattle are processed at a small, family-owned USDA processing facility and are all Dry-Aged a minimum of 10 days before being hand cut and packed! We look forward to your family tasting the difference in our premium raised beef!
Charlie and Kerissa