Bavette (flank skirt)

Code: Thin Flank B006

For this cut, the flank skirt should be matured for a minimum of 14 days.

The bavette is cut from the thin flank skirt, which is trimmed of all fat and connective tissue. The meat grain is coarse but tender.

Trim flank skirt muscles of external fat and connective tissue.

Lean flank skirt.

Cut steaks on an angle to create a larger surface area.

Bavette.