Portion-Cut Beef Bavette Steaks, Chilled, Vacuum-Packed

Portion-Cut Beef Bavette Steaks – Rich Flavour and Convenient Preparation

Portion-cut Bavette Steaks from carefully selected Latvian beef – a richly flavoured cut with distinctive muscle fibres, prepared in individual portions for convenient cooking and serving.

Bavette d'Aloyau, also known as Sirloin Flap or Flap Meat, comes from the bottom sirloin region of the animal. It is recognised for its long, pronounced muscle fibres, relatively open texture and deep, natural beef flavour.

Unlike Tenderloin, which is prized for its exceptional tenderness, Bavette is valued for its bolder flavour and distinctive texture.

CEPLĪŠI M.S. prepares Bavette in individual steak portions, making it convenient for both home cooking and professional kitchens. Portioning simplifies preparation, serving and menu planning.

Versatile Culinary Uses

Grilled Bavette Steaks. Portion-cut steaks are excellent for charcoal or gas grilling. High heat develops a flavourful crust while careful cooking helps retain juiciness.

Pan-Seared Bavette. Ideal for a hot cast-iron pan, finished with butter, garlic, thyme or rosemary.

French Steak Frites. Bavette is a popular French bistro cut. Serve with crispy fries, peppercorn sauce or herb butter.

Steak Salads and Sandwiches. Slice cooked Bavette thinly against the grain and use it in salads, premium steak sandwiches or appetisers.

Asian and Latin American Dishes. Bavette is also suitable for thin beef strips in stir-fries, fajitas, tacos and marinated beef recipes.

Bavette absorbs marinades well, although its rich natural flavour is equally enjoyable with simple seasoning.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

At CEPLĪŠI M.S., we specialise in producing high-quality Latvian beef and work with cattle farmers who share our focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

Wet-Aged for at Least 15 Days

The beef used for our portion-cut Bavette Steaks is wet-aged for at least 15 days under controlled conditions. Ageing promotes tenderness and helps develop the meat's natural flavour.

How to Cook Portion-Cut Bavette Steaks

Individual portions allow each steak to be cooked according to its thickness and the preferred doneness.

Pat the steak dry, season with salt and freshly ground black pepper, and place it on a well-heated grill or frying pan. Sear on both sides until a flavourful crust develops.

Suggested internal temperatures by preferred doneness:

• Medium Rare: 54–57°C

• Medium: 60–63°C

Measure the temperature in the thickest part of the steak. Allow the meat to rest for approximately 5–7 minutes after cooking.

Important: Bavette has long, pronounced muscle fibres. For a more tender eating experience, slice the cooked steak thinly against the grain.

Serve with French fries, chimichurri, peppercorn sauce, grilled vegetables or fresh salads.

Product Information

Cut: Bavette d'Aloyau – Sirloin Flap / Flap Meat.

Product type: Beef Bavette prepared in individual steak portions.

Ageing: Wet Aged, at least 15 days.

Packaging: chilled, vacuum-packed.

Price: calculated according to the actual product weight.

Storage: follow the storage temperature and use-by date indicated on the packaging.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.