Also known as “Bavette”, sirloin flap steak has delicious flavor and texture, and is often cut and used for marinating and making the New England favorite, “steak tips”. Flap steak comes in long, flat portions and may also have some smaller cut portions included in the package.

Price is per package.

Cooking Methods: Grill, Pan Broil/Skillet, Broil

All of our Beef is:

• Grass fed and finished (grain-free diet)

•  Raised on pasture and stored forage, grown and harvested right here at the farm.

•   Raised in a natural environment, no added growth stimulants or unnecessary medications.

• USDA inspected and labeled

• Dry aged at least 14 days

• Frozen in clear, vacuum sealed packaging

• Single source with complete traceability.

Try out these Sirloin Flap recipes:

https://www.epicurious.com/recipes/food/views/grilled-marinated-sirloin-flap-steaks-350252 (this recipe also uses pure maple syrup, so be sure to pick up some of our old fashioned liquid gold too!)

https://kitchenswagger.com/marinated-steak-tips-recipe-beer-teriyaki-marinade/