A 28-day dry-aged bavette steak from the bottom sirloin, long and loose-grained, so it takes a marinade well. Available in 8 oz, 12 oz and 16 oz. Sear it a couple of minutes a side on a hot grill or in cast iron, then slice it thin across the grain. Grass-fed, grain-finished heritage Black Angus, raised on open pasture in Middle Tennessee
