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French cuts of beef

baruch

By baruch
in France: Cooking & Baking

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bleudauvergne

bleudauvergne

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From comparisons of the American cuts and the French cuts, I see that the bavette d'aloyau (no. 22 of the French cuts diagram) is a combination of the the tip end of the American flank plus the bottom sirloin (tri-tip) combined. Thanks for the both the sites which are interesting to compare. :smile:

Lucy's Kitchen Notebook
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  • 8 years later...
gfweb

gfweb

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I got some "loin flap steak" at costco.

I think Bavette sounds better. 

Butterflied it and pan fried till med rare. Happened fast on these thin fellows.

A little chewy, but very beefy tasting.

Served with roasted pepper w balsamic and au gratin pots

 

The soft focus is very French, no?

bavette.jpg

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