Vacio (aka Bavette, Sirloin Flap), Local NY State Beef
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Description : Also known as Buvette or sirloin flap, the vacio is cut from the bottom sirloin. The vacio has a loose grain (like a skirt steak) and big flavor -- easy to cook for the beginner or pro.
Cooking Instructions : Hot & Fast - pan sear, broil or grill to desired doneless. Good for marinating. Let rest and slice perpendicular to the obvious grain
All of our beef comes directly from two small family farms in Upstate New York. Our farmers raise primarily Angus and Herford cattle on pasture, and then add certified organic grains raised on the farm to improve the quality of the meat. Each week the whole animals are brought to our Chelsea Market store for butchering. We aim for as close to zero waste as possible with all of our animals. All of our pastrami, roast beef, burgers and salami are made in-house by our chef, Fred Maurer, and his team using the same high-quality locally-raised beef.
