Monday, November 10, 2008

Uncommon Cuts - Bavette Steak

Bavette Steak

One huge advantage of purchasing meat from an independent, full-service butcher or local beef producer is the availability of less common cuts. We are lucky to have a couple of excellent sources in Siesel's Old Fashioned Meat & Deli and Brandt Beef.

Brandt sells their beef at our local farmers market, and lately our favorite offering of theirs is Bavette Steak. Also known as "flap", it is a small cut from the bottom part of the sirloin that has a character much like flank or skirt steak. Given a quick, hot sear and then sliced across the grain, it has an intense meaty flavor and a surprisingly delicate texture.

So, the next time you are in the mood for a steak, don't settle for that tired old chunk of filet from the supermarket - look around and I'm sure you'll be able to find more interesting options.


  1. Nice photo of the meat and great pink colour. Thanks for the heads up!

  2. Thanks, Peter. Like flank steak, keeping it pink is key - it gets tough if you cook it too hard.

  3. We love the Flap Meat! Been making it with a porcini mushroom paste. Mario Batali uses it on a Tagliata of Bone in Rib Eye but we tried on this and it was awesome!


  4. Hi John - I bet porcini mushroom paste would be good on just about *anything*...

  5. Yay!

    You went for the same hunt as I for my Bistecca A La Chicagolina! Good find! I wish there would be fields with the Chianina cow breed grazing!

    Speaking of Porcini. Any goud sources in the USA to find fresh ones or actually growing them yourself?

    Gabi @

  6. Hi Gabi - I read about Chianina and Bistecca Fiorentina in Bill Buford's Heat. He has a great section in the book describing his apprenticeship with a Tuscan Butcher.


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