Bavette (flank skirt)

Code: Thin Flank B006

Important Note

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

Description

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.

Thin Flank B006

Thin Flank B006

Meat Cut Spec Step 1

1

Trim flank skirt muscles of external fat and connective tissue.

Meat Cut Spec Step 2

2

Lean flank skirt.

Meat Cut Spec Step 3

3

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

Meat Cut Spec Step 4

4

Bavette.

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