{"product_id":"bevette-bottom-sirloin-10oz-steaks-on-average-chefs-secret-steak","title":"Bevette \/ bottom sirloin 10oz steaks on average Chefs secret steak","description":"\u003cp\u003e\u003cspan data-huuid=\"12522483201326735698\"\u003eBavette steak is \u003cmark class=\"QVRyCf\"\u003ea long, flat, and tender cut of beef from the bottom sirloin of a cow\u003c\/mark\u003e. \u003c\/span\u003e\u003cspan data-huuid=\"12522483201326736805\"\u003eIt's also known as flap steak.\u003cspan jscontroller=\"JHnpme\" class=\"pjBG2e\" data-cid=\"0b0f541a-8261-43db-8634-82206fc5f96d\" jsaction=\"rcuQ6b:npT2md\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-35\" data-scroll-anchor=\"false\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"bf25f596-d3d5-4bfe-a4ef-65656ca431e5\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003eBavette Steak: The Butcher’s Secret Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"51\" data-end=\"428\"\u003eBavette steak, also known as \u003cstrong data-start=\"80\" data-end=\"94\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"111\" data-end=\"129\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"152\" data-end=\"217\"\u003eloose grain, rich flavor, and tenderness when cooked properly\u003c\/strong\u003e. It’s best \u003cstrong data-start=\"229\" data-end=\"266\"\u003egrilled, pan-seared, or sous-vide\u003c\/strong\u003e, then sliced \u003cstrong data-start=\"280\" data-end=\"301\"\u003eagainst the grain\u003c\/strong\u003e for maximum tenderness. A quick \u003cstrong data-start=\"334\" data-end=\"346\"\u003emarinade\u003c\/strong\u003e enhances its flavor, making it perfect for \u003cstrong data-start=\"390\" data-end=\"425\"\u003etacos, fajitas, or steak salads\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"476\" data-is-last-node=\"\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-37\" data-scroll-anchor=\"true\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"19881505-fec7-4f5c-8ec2-e91f6c77fa5f\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"60\"\u003e\u003cstrong data-start=\"4\" data-end=\"58\"\u003eBavette Steak: The Flavorful \u0026amp; Juicy Butcher’s Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"62\" data-end=\"482\"\u003eBavette steak, also known as \u003cstrong data-start=\"91\" data-end=\"105\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"122\" data-end=\"140\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"163\" data-end=\"216\"\u003eloose grain, rich marbling, and deep beefy flavor\u003c\/strong\u003e. It’s similar to flank or skirt steak but is \u003cstrong data-start=\"262\" data-end=\"277\"\u003emore tender\u003c\/strong\u003e when cooked and sliced correctly. Best cooked \u003cstrong data-start=\"324\" data-end=\"411\"\u003eover high heat (grilled, pan-seared, or broiled) and served medium-rare (130-135°F)\u003c\/strong\u003e, it pairs perfectly with marinades, chimichurri, or bold seasonings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49424938696951,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0855.jpg?v=1739924521","url":"https:\/\/www.chefandrancherbeef.com\/products\/bevette-bottom-sirloin-10oz-steaks-on-average-chefs-secret-steak","provider":"Chef \u0026 Rancher","version":"1.0","type":"link"}