Bavette Steak: Its Location, Names, Flavor Profile, and Size

Bavette steak is a very popular steak cut with a strong, beefy flavor. It’s got so many different names that some folks mix it up with skirt steak or hanger steak. But let me tell you, it’s an awesome piece of beef, perfect for grilling.

What is Bavette Steak?

Bavette steak, often called flap steak in the United States, is a very versatile cut of beef. It’s long, relatively fatty, and has a grainy, loose texture that takes well marinades. When cooked just right, bavette steak delivers a deep, beefy flavor paired with a juicy, medium-tender bite that still holds a bit of chewiness. You’ll find it versatile in the kitchen – perfect for grilling, pan-frying, or even slow cooking. Remember, it tastes best when cooked to medium-rare or medium doneness. And for that extra tenderness, always cut the bavette steak against the grain.

raw flap steak
Raw bavette steak

What Are the Other Names for Bavette Steak?

The most popular other names for the bavette steak in the United States are the flap steak or “butcher’s cut”. You might also come across other names, like faux hanger, bottom sirloin bavette, bottom sirloin butt, bottom sirloin flap, flap meat, and sirloin tip.

Where Does a Bavette Steak Come From on a Cow?

Bavette steak comes from the bottom sirloin of a cow, which is part of the larger sirloin primal. Interestingly, this is also where the tri-tip comes from. The muscles in this part are quite active, which gives the meat its tougher texture. 

bavette steak location on cow

Not too far from there, you’ll find the flank steak. Many people confuse it with the bavette steak, but they’re different cuts despite their similarities.

Bavette Steak Nutrition Facts

NamePortion size: 100g = About 3.5 oz
Total Fat12.5g
Saturated Fat4.46g
Nutrition data: Source.

Where to Buy Bavette Steak?

It’s not uncommon for bavette steak to be confused with other cuts. That’s why buying it from someone who knows their meat is so important. Get your bavette from a trusted local butcher, or buy it online. Some great places that offer home delivery for bavette steak include Snake River Farms, Porter Road, Crowd Cow, and Holy Grail Steak Co.

If you’re thinking about buying from a vendor that’s not mentioned here, take a moment to check out their reviews from different sources. It’s a simple step to save you from disappointment or low-quality meat.

What Are the Best Methods for Cooking Bavette Steak?

The Bavette steak is one of those beef cuts that’s wonderfully versatile. One of the best ways to enjoy it is by grilling the whole piece or giving it a good pan-sear over high heat. After that, just slice it up against the grain into thin strips. And if you’re in the mood for something different, why not slow-cook it?

Remember, for that perfect bite, aim for medium-rare to medium doneness. Go beyond, and you might end up with a piece that’s too dry, tough, and chewy. Undercook it, and it might feel a bit mushy. And don’t forget about marinades – they can bring out some awesome flavors and make the bavette steak even more tender.

A bavette steak, split into two cuts
A bavette steak, split into two cuts.

Is Bavette Steak Tender or Tough?

Bavette steak is tender when cooked and sliced the right way. Medium-rare to medium doneness is the sweet spot; a rare cook gives it a mushy texture, while anything past medium tends to make it tough and chewy. The slicing technique also plays a significant role; thin slices against the grain are the way to go. Not paying attention to these tips can result in a tough, chewy, and dry bavette steak.

cut flap or bavette steak against the grain
Cut flap, also known as bavette steak against the grain: The yellow line indicates the grain direction, while the red line shows the cutting direction with the knife.

What Does Bavette Steak Taste Like?

A well-cooked bavette steak is juicy and tender, boasting a robust beefy taste. Also, its unique, coarse texture makes it ideal for marinating, letting you experiment with different flavors.

Grainy texture of flap steak
The grainy texture of bavette, also known as flap steak.

What is Bavette Steak Good For?

Bavette steak is really quite versatile. It’s great for many dishes across a range of cuisines. You can quickly cook it on a grill or pan over high heat. It shines as the main star on the plate but is also great in recipes like fajitas or steak enchiladas. The grainy texture? That’s a bonus. It soaks up marinades like a charm, so don’t hesitate to experiment with different marinades to see what works best.

What is The Average Length and Weight of a Bavette Steak?

On average, a bavette steak measures 15 to 17 inches (38 to 43 cm) in length and weighs about 2 pounds (907 grams).

Bavette steak is about 18 inches (46 cm) long.

Is Bavette Steak Very Expensive?

Bavette steak is getting a lot of love in the US these days. Back in the day, not many knew about it, and it was pretty cheap. Now, it’s still more wallet-friendly than premium cuts like ribeye or porterhouse, but let’s be real – its price has gone up. It’s not the bargain it used to be, but it sits comfortably in the mid-price range. Despite the current price, it’s still a go-to for many who love a steak with a rich, beefy flavor.

What is a Bavette Steak Similar To?

Bavette steak is similar to flank steak, and they are often confused. They taste quite similar, so using them interchangeably in recipes is easy. Besides, bavette has much in common with cuts like hanger steak, skirt steak, and tri-tip. And it’s not just about the flavor; some of these cuts even match bavette’s grainy texture.

Is Bavette Steak The Same as Flank Steak?

Bavette steak isn’t the same as flank steak, even if they sometimes get confused. They come from different parts of the cow. Flank steak is from the flank primal, while bavette comes from the sirloin primal. The flank steak has a different texture and shape than the bavette. But what’s cool is that both have that rich beefy taste we all love, and they’re both great for quick cooking, especially grilling.

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Written by: Adam Wojtow

Adam Wojtow is a Polish entrepreneur and writer who founded Steak Revolution in 2020 because of his passion for steaks. Adam has been cooking steaks for over five years and knows a lot about them, including the different types of steak cuts, how long to cook them, and the best ways to cook any steak.

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