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bavette - what cut is this?

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  • foodfirst Jul 24, 2002 06:50 AM

A friend asked, and though I've had a bavette I have no idea. Immediately thought of chowhound, of course. So -- what part of the cow is this? Is it more commonly known by another name?

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  1. I have seen this with a couple of different terms added to it. bavette aloyau, which was described as thin flank gooseskirt and bavette flanchet, which is flank steak. But the operative term here is flank steak.

    1 Reply
    1. re: WLA

      I've seen it on the menu, but never in a place where i was willing to "experiment"

    2. Bavette is also the sirloin tip. And in Italy, it's ALSO narrow ribbons of pasta! Odd that a relatively obscure food word should have two completely different meanings.

      1. Unfortunately (like Humpty-Dumpty) meat dealers make words mean whatever they want. Take "chateaubriand" as an example. Many markets call a sirloin tip a "chateaubriand"...or almost any other cut of meat. When called on it, they always have some double-talk. One market we used to have had a "Diamond Jim roast", a "butcher steak" (which could be anything), "velvet steak", and "filet of bavette" (whatever that is), and so on. I think that D.A. regs require they tell you at least the part of the steer the cut is from. Recently, I was in a market that called a whole, untrimmed beef tenderloin in the bag a "filet mignon". When I called him on it, he looked at me like I was crazy. And yet, some fool thinks he's getting five pounds of "filet mignon."

        1 Reply
        1. re: Jim H.

          --One market we used to have had a "Diamond Jim roast", [etc.[ ... -- You're talking about dear departed Petrini's in the Bay Area, right? They certainly did take linguistic liberties.

        2. Dear Foodfirst,

          According to "The Chef's Companion", bavette is either sirloin tip or flank steak.

          2 Replies
          1. re: ronr

            I've seen this term on a menu and wanted to know what it means. In my search I found that bavette can be a pasta, meat and even a corsete. Which leads me to understand that it has something to do with the waist area and/ or something that is long flat (ie.meat or pasta). It seems to be a shape not a portion of meat.

            Thank you
            Damon

            1. re: Damon Ewasko

              I think bavette is what Merle Ellis in his book "Cutting Up in the Kitchen" calls a hanging tender or hanger steak. In France it is called onglet. A delicious cut when not not cooked beyond medium rare.

          2. Bavette is from the sirloin, the area between the porterhouse and the hind leg. It is called flap meat or bottom sirloin flap or steak tips depending on the market. It's all bavette.

            1. Hopefully this works:
              http://bovine.unl.edu/bovine3D/eng/sh...

              Steak tails, flap steak, bavette. Definitely not the same thing as hanger or sirloin tip and should be differentiated from "flank steak" too.

              1. We'd normally call it "skirt" although you sometimes see it as "flank".

                1. More background on bavette and onglet: http://chowhound.chow.com/topics/512119