Bavette Beef Steak
By: Marie

About

It is a small cut from the short loin of a cow and is much like a flank or skirt steak.

Information
Other names: flap steak, minute steak


Physical Description
Small cut from the short loin
Colors: red meat color


Tasting Notes
Flavors: beef
Mouthfeel: Firm but tender and juicy
Food complements: Potatoes, Rice, Corn, Beans
Wine complements: Merlot, Cabernet
Beverage complements: Beer, Iced tea, Tequila
Substitutes: Flank steak, Skirt steak


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Red in color, firm flesh, clean smell
Buying: Purchase it by the pound from your local grocer or butcher.
Procuring: Derived from cattle which are raised to go to market for food production.


Preparation and Use

Cleaning: Cleaned by meat processor or butcher.


Conserving and Storing
May be frozen until ready to use.