Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. French butchers call it bavette, which means "bib". In Brazil, it is called fraldinha and vazio in Rio Grande do Sul.

What cut of meat is bavette steak?

Bavette is the French word for flank steak, a highly flavorful, loosely textured flat cut of meat taken from the abdominal muscles of the cow.

Is Bavette a good cut of steak?

Taken from the abdominal muscles of a cow, bavette steak is a great cut of meat for a wide range of dishes. Due to its loose texture, it does not get chewy or tough. The tender meat tastes flavorful and juicy in whichever way you prepare.