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.

Thin Flank V001
Thin Flank V001
Bavette Steak Meat Cut Spec Step 1

1

The main thin flank muscle trimmed of all fat and connective tissue.

Bavette Steak Meat Cut Spec Step 2

2

Cut the main muscle at an angle to produce Bavette steaks.

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