Sirloin Bavette/Flap

Also Known As: Bottom Sirloin Bavette; Bottom Sirloin Butt, Flap; Bottom Sirloin Flap; Flap Meat

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

Butcher's Note

Bavette means bib in French and is a phrase referring to thin meats.

Industry Ids ?

IMPS/NAMP - 185A

UPC - 1302

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

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