Grass-fed Bavette

Beef-Flank

From the Flank

 

The Bavette, also know as Flap Steak is cut from the flank, or abdominal area.

Like the flank steak, it is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled and served medium-rare.It’s the flavor that makes the Bavette, Flank and Skirt cuts stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.

Recipes & Tips:


 

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