This versatile and flavorful cut of steak comes from the plate of the cow, just under the rib section. Its texture easily soaks up the flavors of a marinade, so use your favorite! After marinating, feel free to use it for a variety of dishes, like fajitas, a salad, or with potatoes. 

Ways to cook: Braise, grill, marinade, pan fry or sear, roast or bake 

Size: Boneless, ¾” thick, individually vacuum packed

You may also like: Hanger Steak

Suggested recipe: Bavette Skirt Steak with Tahini Sauce

Note: Due to the kashering process, this cut may be slightly salty. We recommend that you wash this cut or soak it up for 30 minutes before cooking to reduce saltiness.