Bavette Beef Steak
It is a small cut from the short loin of a cow and is much like a flank or skirt steak.
Other names: flap steak, minute steak
Small cut from the short loin
Colors: red meat color
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.