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Bavette Steaks from Carman Ranch

Bavette Steaks from Carman Ranch

Butcher's favorite.

The bavette steak is a favorite among butchers for its huge flavor, but unknown to most of the rest of us. You might have heard the same cut called "vacio" in Argentina or "flap steak" in the US. It comes from next to the flank, so it’s great for grilling up rare like a flank steak or for tossing in a stirfry. It's beefy, juicy, and slightly sweet, with a complex flavor that keeps you coming back for more.

Our bavette steaks come from Carman Ranch in eastern Oregon. Carman Ranch is run by fourth-generation rancher Cory Carman. Cory's cattle spend their whole lives eating grass and chewing cud on her ranch. Though the ranch isn't certified organic, they follow organic practices and never use fertilizers or pesticides. The cattle are never given hormones or sub-therapeutic antibiotics, and they're never fed a bite of grain. Cory only harvests beef when the grasses are at their peak and the cattle are at their plumpest, which makes for incredibly flavorful beef.

Ships frozen, arrives frozen or cool.

Bavette Steaks from Carman Ranch

M-BAV-2 Two steaks, 10-12 oz each
Current Price $80
SOLD OUT
We're not sure when it's returning
Ships 2 business days

Bavette Steaks from Carman Ranch

M-BAV-4 Four steaks, 10-12 oz each
Current Price $150
SOLD OUT
We're not sure when it's returning
Ships 2 business days

More to learn

Cory Carman grew up in the Wallowa valley in eastern Oregon, the fourth generation on her family’s cattle ranch. On the wall in her office, she has a map of the surrounding land. She can point out which plots were purchased by her great-grandfather a century ago, and chart how the land was later split […]

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