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    Serenity Valley Farms

    Bavette Steak

    Bavette Steak

    $25.00 USD
    $25.00 USD
    Sale Sold out
    Shipping calculated at checkout.
    $99+Free shipping in KY · TN · IN · OH · WV · IL · MOEvery state has a threshold — find yours→
    Pasture-Raised Beef · 21-Day Dry-Aged
    The steak French butchers keep for themselves.
    Cut from the bottom sirloin — loose-grained, deeply beefy, and still largely unknown outside a butcher shop.
    21
    Days dry-aged
    130°F
    Medium-rare
    ¼″
    Slice this thin
    Sirloin flavour, flank texture
    Where it usually goes
    most bavette never reaches a case at all. It gets ground, or sold as sirloin trim, because it is awkward to portion and nobody asks for it by name.
    Here
    we cut it whole and sell it as what it is.
    The grain is open and loose like a flank, which is what lets it take a marinade and what makes slicing across it so important. But it sits on the sirloin, so it carries more fat and a rounder, richer flavour than a flank ever does. Cook it hot and fast, rest it, and cut it thin against the grain — do that and it eats like a steak twice its price.
    From the farm
    We cut three different bavettes — beef, heritage pork and Mangalitsa. This is the beef one.
    How to cook it
    01
    Marinate it, or just salt it well. The open grain takes marinade better than a dense steak. An hour is plenty; overnight in acid turns the surface soft.
    02
    Very hot, very fast. Screaming pan or the hottest part of the grill. You want a crust before the middle passes medium-rare, and on a cut this thin that only happens with real heat.
    03
    130°F and off. Medium-rare. Any minutes-per-side you have read is an estimate — go by temperature. Past medium the loose grain tightens and turns stringy.
    04
    Rest it, then find the grain. Ten minutes. Look at which way the fibres run — they are easy to see on this cut — and slice straight across them, thin, on an angle.
    What you’re getting
    One bavette steak — whole cut, sliced to order
    Dry-aged twenty-one days — three weeks of enzyme work before it was ever cut
    Pasture-raised — no antibiotics, no added hormones
    Raised in Monticello, Kentucky — USDA inspected · EST. 48210
    Who vouches for us
    Homegrown By Heroes
    Homegrown By Heroes
    Farmer veteran certified
    Weston A. Price Foundation
    Weston A. Price
    Wise Traditions listed
    Kentucky Proud
    Kentucky Proud
    KY Dept. of Agriculture
    Appalachia Proud
    Appalachia Proud
    Mountains to Market
    USDA inspected · Processed at USDA-inspected facilities in Science Hill, Kentucky and Walling, Tennessee

    Shipping & delivery

    Everything we send is perishable, so nothing spends more than two days in transit. Your order is vacuum-sealed, packed in an insulated liner with reusable ice packs, and ships Mondays and Tuesdays so it never sits over a weekend.

    Shipping is priced by region and free above a threshold that depends on your state. Your exact rate is calculated at checkout.

    Look up shipping for your state

    We ship to the 48 contiguous states. Not currently to AK or HI.

    Our guarantee

    If you're not satisfied, we replace it or refund it — your choice, and you never send anything back. If an order arrives thawed, damaged, or wrong, email us a photo within 24 hours.

    Read the full guarantee

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    • The Best Tasting Meat

      ⭐ ⭐ ⭐ ⭐ ⭐

      "The best tasting beef, pork, and chicken products in Kentucky!
      So much better than store bought."
      — William L., Google Review

    • Awesome!!!

      ⭐ ⭐ ⭐ ⭐ ⭐

      "Awesome place to get meats & eggs — really good quality meats.
      Bob & Colleen have the best stuff around. Highly recommend!"
      — Don, Google Review

    • Beautiful!

      ⭐ ⭐ ⭐ ⭐ ⭐
      "The meat is beautiful, absolutely love it — I'll be ordering again soon."
      — Brandi H., Google Review