Quick Cooking Flap Steaks such as Tri-Tip, Flank, & Bavette

Primal cut, Side of Beef, is broken down into rib loin/plate and sirloin/flap. The sub primal: the flap located just under the sirloin, contains the muscles known as Tri-Tip, Flank and Bavette (and some Skirt)

Best way to enjoy these long fiber steaks is on a hot pan/grill, for just a few minutes at most.


Cast iron pan, a little oil (or better yet, bacon fat!) over high heat.

Pan sear each side for a minute. Internal temp at 130-140 range.

Sliced against the grain before serving and a sprinkle of salt.

Great on tacos with a spicy salsa!

  • Ashley

Our pre-seasoned Pineywoods Beef skewers are perfect for a summer grill out! We have marinated thin slices in a custom mixture of soy sauce, fresh ginger, fresh garlic and red chili flake.

Preparation time: 8 hrs minutes

Cook Time: approx 4-6 minutes (or until meat is a nice pink on the inside)

Thaw skewer meat.

Fire up the grill, when hot, place skewers on and cook until preferred doneness.

Alongside freshly picked roasted potatoes and a pepper salad is summer dinner perfection.

  • Ashley

pastured pork collar steaks & best uses

Known as Pork Collar or Coppa Steak this cut is frequently lost in the Boston Butt or tossed into the grind for sausage. However, this is primo cut. Collars are a versatile cut. Tender enough for quick cooking like a chop but has enough connective tissue to make a great braise.

Recipes for Collar Steaks

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Siler City, NC