Beef Bavette Steak (Sirloin Flap), Chilled, Vacuum-Packed

Beef Bavette Steak – Rich Flavour and French Bistro Tradition

Bavette Steak from carefully selected Latvian beef – a deeply flavourful cut with distinctive muscle fibres, perfect for classic steak dishes and creative restaurant cooking.

Bavette d'Aloyau, also known as Sirloin Flap or Flap Meat, comes from the bottom sirloin region of the animal. It is characterised by long, pronounced muscle fibres, a relatively open texture and a rich, beefy flavour.

Unlike Tenderloin, which is prized primarily for its exceptional tenderness, Bavette is celebrated for its full flavour and distinctive texture. When cooked properly and sliced against the grain, it delivers a satisfying steak experience.

Bavette is particularly popular in French bistro cuisine, where it is traditionally served as steak frites with crispy fries and a complementary sauce.

Versatile Culinary Uses

Grilled Bavette Steak. Excellent for cooking over a hot charcoal or gas grill, creating a flavourful crust while keeping the centre juicy.

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

French Steak Frites. A classic bistro dish featuring Bavette steak, crispy fries and peppercorn sauce or herb butter.

Steak Salads and Sandwiches. Cooked Bavette can be thinly sliced against the grain and served with fresh vegetables, rocket or in premium steak sandwiches.

Asian-Inspired Dishes. Its distinctive fibre structure also makes Bavette suitable for thinly sliced beef in stir-fries, fajitas and marinated beef recipes.

Bavette readily absorbs marinades, although carefully selected beef can also be enjoyed simply seasoned with salt and pepper.

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 Bavette Steak 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 Bavette Steak

Bavette is particularly well suited to quick cooking in a hot frying pan or on a grill.

Pat the steak dry, season with salt and freshly ground black pepper, and sear on both sides until a flavourful crust develops. Adjust cooking time according to thickness.

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 the most enjoyable texture, 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 Steak.

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.