Bavette-Sirloin Flap -- Rose Veal

Also known as Bavette, this versatile steak should be part of your weekly dinner rotation. 

A Sirloin flap is a flat steak cut from the rear mid-section of the veal. Similar to a skirt or flank steak, but a bit thicker, this steak is easy to cook and very adaptable. 

Traditionally used in France for steak frites, the sirloin flap is great simply seared and sliced. It is also delicious when braised and pulled into shreds for a Cuban Ropa Vieja. Or, you can cut the steak into cubes and grill it as kabobs. 

However you choose to prepare our sirloin flap steak, we are sure you will be blown away by the great texture and amazing flavor of pasture-raised rose veal. 

Each package of Plumb Rocky Farm veal sirloin flap steak weighs just under a pound which is enough to serve two to three people. 

** Rose veal comes from Jersey cows raised on pasture alongside their mothers so that they eat a diet of milk and grass. The meat has beautiful yellow fat and marbling, and a rich, almost red color. Our veal is tender and incredibly flavorful. **