In fact, 2-4 pounds is a pretty common maximum size to get out of a bavette cut.īecause of that, it can be somewhat difficult to get ahold of bavette unless you live in a larger city or have access to a reliable butcher. One of the reasons you might not have heard of bavette steak before is because there’s a relatively small amount in each animal. This is actually a nice feature in the sense that rubs and marinades tend to really seep and soak into the cut. In fact if you look closely, this cut’s grain and muscle fibers are quite loose looking – there’s clear space in between grain fibers, especially compared to some other beef cuts. Since the bavette steak is located adjacently to the flank, it often comes with tremendous marbling and a nice, tender texture. Because of this, they often get confused.īavette and flank steaks have similar taste profiles and are nice substitutes from one another since they come from a similar part of the steer – but they are not the same cut. More specifically, it’s a cut that comes from the bottom sirloin – and extremely close to where a flank steak cut comes from. Bavette steak, also known as flap steak, comes from the sirloin primal of a steer.
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