Bison Bavette

The ever-popular Bison Flank steak has developed into a mainstream cut for many restaurants and retail establishments for its flavor, tenderness, and value. French butchers refer to it as “Bavette”, which means "bib", as this steak is a cut of bison taken from the abdominal muscles or lower chest of the animals.

This is a very affordable and versatile steak that is great marinated, grilled, or used in a stir-fry. You will absolutely love this cut.

Best cooked medium to medium-well.

Delivered frozen and individually vacuum-sealed.