Bavette

Premium Bavette in Montreal

Bavette is a butcher’s favourite for its rich, beefy flavour. We hand-cut each piece from the sirloin flap section, so you get a loose grain that makes it tender when sliced right. At Boucherie Beirut, we select only the finest cuts because we believe quality starts with careful selection.

What Makes Our Bavette Special?

At Boucherie Beirut, we source premium beef and trim each piece by hand. The loose muscle fibres soak up marinades quickly, so you get big flavour in less time. We cut to the ideal thickness for even cooking, which means you enjoy great results every time.

Cut Profile and Characteristics

This cut comes from the bottom sirloin near the flank. It has long, loose fibres and good marbling, so the texture is both tender and satisfying. When you slice against the grain, the meat becomes very tender. The cut is leaner than ribeye but more flavourful than tenderloin, which makes it a great choice. Learn more about cooking bavette from Canada Beef.

How to Cook Your Bavette

Marinate for 30 minutes to 2 hours, then season with salt and pepper. Sear over high heat for 3 to 4 minutes per side. Cook to medium-rare or medium for best texture. Rest for 5 minutes before slicing, since this lets the juices settle. Always cut against the grain in thin strips, because this maximizes tenderness.

Best Pairings for Bavette

This cut pairs well with chimichurri, garlic butter, or herb sauce. Serve with roasted potatoes, grilled vegetables, or a fresh salad, since lighter sides balance the richness. For a bistro meal, add crispy fries and peppercorn sauce. Asian marinades with soy and ginger also work well, so feel free to experiment.

Explore More Premium Cuts

Boucherie Beirut is proud to be Laval’s destination for premium halal beef, hand-cut fresh daily. Browse our full selection of beef cuts, explore our Certified Angus collection, or discover our marinated beef options. Visit our online shop for delivery across Greater Montreal.