Bavette steak is cut from the flank, which makes for a more fatty, but very tasty steak. Popular across France, this traditional old fashioned cut has made a comeback in British menu’s in recent years for it’s strong flavour. It is more popular now as a regular steak cooked quickly on a high heat with bags of flavour.
Flank steak comes from the cow’s lower chest or abdominal muscle, and is an inexpensive, flavorful, and versatile cut of beef. It’s about a foot long and one inch thick. The cut is also known as jiffy steak, bavette (in French), and in some regions, London broil. Flank steak can be identified by the visible direction of the meat’s cross-grain.