The main thin flank muscle trimmed of all fat and connective tissue.
- Home
- Meat Purchasing Guide
- Bavette Steak
Bavette Steak
Code: Thin Flank V001
Description
Prepared from the thin flank skirt. All fat and gristle are removed before it is cut into bavettes.
1
2
Cut the main muscle at an angle to produce Bavette steaks.