Sirloin Flap

Alt Names: Bavette, Bavette Steak, Sirloin Tip Steak
French: Bifteck de surlonge  |  Spanish: Tapabarriga

THE BASICS & BEYOND

Sterling Silver’s sirloin flap meat is a boneless, trimmed portion of the bottom sirloin butt. Rich in flavor with a hearty texture, sirloin flap is a versatile, affordable cut with numerous menu applications. 

Schedule A Cutting
Sterling Silver Sirloin Flap Beef Cut

Nick Unangst, Sterling Silver Signature Chef

“I really like working with a sirloin flap. There are so many ways to add global flavors. It really fits any cuisine!”

History of the Cut

French butchers called this cut “Bavette” which means “bib” due to its shape. Many chefs choose to marinate this cut, creating additional opportunities to menu a signature entrée.

Classic Preparation

Grill / Broil / Smoke / Roast / Sous Vide / Braise

In The Kitchen

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Podcast

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary. 
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Trends

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Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
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