Cut From:

Bottom Sirloin

Suggested Cooking methods:


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Bavette Pinwheels

Approx 1.5-2 lb each

Trimmed and tied, these pinwheel rolls are ready for the grill. This cut is a favorite of French bistros for over a century — the quintessential steak frites. Bavette means “bib” in French, and is used to describe thin steak cuts in general. (The more specific name for this sirloin cut is bavette d’aloyau, in case you’re headed to France soon.) The coarse grain lends itself beautifully to marinades, grilling, and pan-searing, but this steak does best when it has a little time to let the fibers break down. We recommend cooking this cut to medium and slicing across the grain for the most tender bite.

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