In the United States, bavette steak is commonly referred to by several names, including flank steak and flap steak. These terms are often used interchangeably, although there may be slight differences in the specific cuts of meat depending on the region or butcher.
Flank steak is the most widely recognized name for this cut of beef in the US. It is a long, flat piece of meat that comes from the abdominal muscles of the cow, specifically the lower chest area. The flank steak is located just below the bottom of the sirloin and extends towards the hind legs of the cow.
Flap steak is another term used to describe bavette steak in the US. This name is more commonly used in certain regions or by specific butchers. The flap steak is similar to flank steak in terms of its location and characteristics. It is a thin, lean cut of meat that is known for its rich, beefy flavor.
While bavette steak, flank steak, and flap steak are all used to refer to the same cut of meat, it is important to note that there can be slight variations in size and thickness depending on the specific butcher or region. However, regardless of the name used, bavette steak is typically a versatile and flavorful cut that is often marinated and grilled or cooked using high-heat methods to enhance its tenderness and taste.
Personally, as a sommelier and brewer, I have had the pleasure of pairing bavette steak with various wines and beers. The robust and meaty flavor of the steak pairs well with bold red wines such as Cabernet Sauvignon or Syrah. These wines have enough tannins and acidity to complement the richness of the meat. On the other hand, for beer enthusiasts, a hoppy IPA or a rich porter can also be excellent choices to enhance the flavors of bavette steak.
Bavette steak is known by different names in the United States, including flank steak and flap steak. These terms are used interchangeably and refer to a long, flat cut of beef taken from the abdominal muscles of the cow. The specific name used may vary depending on the region or butcher. Regardless of the name, bavette steak is a flavorful and versatile cut that can be enjoyed with a variety of wines and beers.