Bavette steak is a cut of meat that is taken from the abdominal muscles of a cow. Bavette is the French translation for flank steak. These cuts of meat tend to be long and flat and Bavette, in general, is renowned for its rich flavor and crumbly texture. Often, it is referred to as the butcher’s cut because it is regularly favored amongst them and they are sometimes thought to keep it for their own pleasure. It is regularly confused with flank steak because the region where it is taken from is close to where flank steak comes from.
This cut of meat tastes great when it is grilled or seared inside a cast iron pan. Complimenting Bavette with a sauce is going to enhance the flavors.
You may experience some difficulties when trying to get your hands on some cuts of bavette steak because there isn’t a lot of it on each animal.