Bavette d’ Aloyeau | 75 Days Dry Aged Beef

Bavette d'Aloyeau—the butcher's secret weapon. This 75-day dry-aged cut from the bottom sirloin delivers intense, beefy flavor with a distinctive loose grain that rewards proper technique. Long, flat, and full of character, bavette demands high heat. Sear it hard in a hot pan until a deep crust forms, then finish to medium-rare (130°F–135°F). The key to tenderness: slice against the grain. Rest for 10 minutes after cooking to lock in juices. This is a cut that refuses to be boring. Use it for fajitas, steak salads, or serve simply with chimichurri. Superior taste, genuine affordability, and remarkable tenderness—this is why butchers keep it for themselves.